Go to the Recipe: Fromage Blanc Sorbet
How do you shape the final product to look like that?
Here's a video of the technique: http://www.chefsteps.com/activ...
I notice you guys use locust bean gum a lot, I was wondering if that particular ingredient can be substituted by xantham gum? If so, what would be the ratio?
Xanthan and locust bean gum are usually not interchangable.
Is the locust bean gum only used to prevent the forming of ice crystals or does it stabilize the sorbet? You could make this same recipe and leave it out?
Hi Chris, In my town (Natal-RN, Brazil) not find Products: Glucose syrup DE42, Locust bean gum. Can I substitute something? Thank you
guar gum? (xanthan and guar are available lots of places now because of gluten-free baking)
What about Karo light corn syrup in place of fancy glucose syrup?
Can you use part fromage blanc, part mascarpone?
Marcelo, talvez não adiante responder agora porque né.. já fazem 3 anos hahahahahah Mas locust bean gum é alfarroba em pó. Em qualquer casa de produtos naturais hoje se encontra.
That’s a lot of sugars. Anyway to reduce that down besides substituting sugar for stevia powder?
lol
