Stabiliser mainly used for sorbets.
• Improves smoothness, sharpness, creaminess by avoiding crystals.
• Provides a noticeable gain with expansion.
• Thickens the mix ingredients and corrects its viscosity.
• Delays the melting of ice pops.
Join Kirsten as she creates a stunning baked cheesecake with a shortbread base topped with a white chocolate disc and liquid centre raspberry coulis dome. The dessert is plated with cassis sorbet, a tuille garnish and fresh berries.
Class tags: blackcurrant, gel glaze, raspberry sauce, shortbread crumble