Led by Technical Manager Jonny Ireland this is a in-depth look in building a sorbet recipe by hand. This covers using fruit or pastes using a refractometer to create the most accurate product possible.
Subjects covered in the presentation are…
Ingredients for sorbet- What to use and the basic science behind them
Method for balancing sorbet
Please note this course is for commercially made sorbet and not for home use.
Venue: Antonelli Gelato Academy or Online