Inaya™ Sorbet

Recipe

Created by

ingredients	preparation
580g water 60g invert sugar	Heat to 85°C
20g 0% fat powdered milk 5g emulsifying stabilizer 20g sugar	At 50°C, add the following mixture
Keep cooking.
312g CHD-S65INAY	At 70°C, add
Finish cooking at 85°C. Cool quickly then leave to mature for 12 hours. Mix and place in an ice cream maker.