INGREDIENTS
INGREDIENTS
| 320g | 11.28 oz | White Chocolate Ecuador 31% |
| 500g | 17.63 oz | Water |
| 70g | 2.46 oz | Milk powder |
| 10g | 0.35 oz | Sugar |
| 45g | 1.58 oz | Glucose |
| 6g | 0.21 oz | Gelatin sheets |
METHOD
METHOD
Hydrate the gelatin. Boil the water with milk powder, sugar and glucose. Remove from the heat, add the hydrated gelatin and let the temperature go down to 122/140°F (50/60°C). Melt the white chocolate and create an emulsion with the previous blend. Keep in the refrigerator for 24 hours. With an ice cream machine, blend the mixture until obtaining the right texture. Place in a container and freeze until needed.
Makes 33.8oz approximately
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