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@truy2404: #fyp

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Wednesday 11 November 2026 13:36:39 GMT
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dothitangnhung
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2026-11-11 15:39:34
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My raspberry and beetroot sorbet is just perfect for this season! Here’s all you need to make it. Fresh Raspberries 300g Cooked Beetroots 200g Mandarin 2 Water 280ml Sugar 191g Glucose syrup 48g Dextrose 19g Carob seed flour 3g Combine 230g of water, sugar, dextrose and carob seed flour in a saucepan. Mix everything with a whisk and bring it to 85C degrees. Let it cool down in the fridge overnight. Put the raspberries and the beetroots in a saucepan. Add the sugar and the 3g of salt together with 50g of water. Bring it to a boil and let it cook until almost fully melted. Add the mandarin juice and keep cooking for another 5 minutes. Blend until smooth, then pass it trough a fine sieve. Mix 500g of the puree with the sorbet base, then put everything into the ice cream maker for about 30-40 minutes. #sorbets #Recipe #culinary #fooddesign #foodart #plating #quenelle #gourmet
My raspberry and beetroot sorbet is just perfect for this season! Here’s all you need to make it. Fresh Raspberries 300g Cooked Beetroots 200g Mandarin 2 Water 280ml Sugar 191g Glucose syrup 48g Dextrose 19g Carob seed flour 3g Combine 230g of water, sugar, dextrose and carob seed flour in a saucepan. Mix everything with a whisk and bring it to 85C degrees. Let it cool down in the fridge overnight. Put the raspberries and the beetroots in a saucepan. Add the sugar and the 3g of salt together with 50g of water. Bring it to a boil and let it cook until almost fully melted. Add the mandarin juice and keep cooking for another 5 minutes. Blend until smooth, then pass it trough a fine sieve. Mix 500g of the puree with the sorbet base, then put everything into the ice cream maker for about 30-40 minutes. #sorbets #Recipe #culinary #fooddesign #foodart #plating #quenelle #gourmet

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