Pastry Team USA

Representing the US in the World Pastry Cup

Crème Fraiche Sorbet

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Water 700 grams
Sugar 350 grams
Glucose Powder 90 grams
Ice Cream Stabilizer   9 grams
Lemon Juice  50 grams
Crème Fraiche 500 grams
Sicilian Pistachio Crumbs 253 grams
Total 1699 grams


  1. Bring water, sugar, glucose, and stabilizer to 81C.  Cool for a few hours.
  2. Add crème fraiche and lemon juice, mix well.
  3. Spin.
  4. Fold in pistachio crumble. Pipe into molds.  Place in blast freezer.

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