Black currant, Water, Allulose, Inulin, Pectin, Cooking salt
Boil: 10 min, Blend with a blender: 5 min, Let it stand: 30 min, Whisk with a mixer: 3 min, Freeze: 1 h, Mix: 5 min, Freeze: 2 h, Mix: 5 min, Freeze: 2 h, Chill in the refrigerator: 5 min
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
In a small saucepan, bring water (150 g) to a boil. Add allulose (60 g), inulin (15 g), pectin (6 g), and a pinch of salt.
Stir thoroughly to dissolve all the ingredients. After that, let the mixture simmer for a few minutes.
Take black currant puree (250 g) and add it to the saucepan with the hot mixture.
Using a blender, blend everything until smooth. Then, let the mixture cool to room temperature.
When the mixture has cooled, whip it a little to add an airy texture. After that, transfer the mixture to a freezing container and place it in the freezer.
Don’t forget to stir the sorbet during the freezing process. The first time you need to do this after 1 hour, and then repeat the procedure every 2-3 hours to achieve a uniform consistency.
Before serving, place the sorbet in the refrigerator for a short time to soften it slightly.
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