saladatomic

[saladatomic]

Gorgonzola Pear Ice Cream:

Ingredients:

Pear Chunks:

180g peeled cubed pear

1 vanilla Bean(optional)

115g 30° Baume syrup*

0.8% 900 agar from syrup weight.

Ice Cream Base:

418g 2.8% milk

210g 35% heavy cream

50g erythritol

20g 33DE atomised glucose

9g cold inulin

6g ice cream stabiliser

57g Callebaut Velvet

82g mild gorgonzola(Ambrosi brand)

Instructions:

Pear Chunks:

1. Bring 30° Baume Syrup to a simmer. 

2. Take off the heat, scrape in the vanilla bean and add pear.

3. Let Cool. Place in the fridge overnight.

4. Strain the pear from the syrup. Weigh the syrup, add in 0.8% agar agar.

5. Bring to a simmer. Simmer for 2 minutes.

6. Fully cool. Blend until a smooth gel.

7. Stir in pear cubes.

Gorgonzola Ice Cream:

1. In a bowl whisk together erythritol, atomised glucose, inulin and stabiliser.

2. In a saucepan heat milk and cream to 40C.

3. Whisk in the sugars with the stabiliser.

4. Stirring occassionally heat to 85C. 

5. Pour into container, add in chocolate and gorgonzola. Blend with an immersion blender until fully emulsified. 

6. Let age for at least 8 hours in the fridge.

7. Take out of the fridge, give it a quick blend with an immersion blender. 

8. Churn. Stir in in pear gel/cubes. 

9. Freeze for at least 2 hours before serving.

*30° Baume syrup can be made by bringing 68g sugar and 50g water to a boil.

[saladatomic]

Fermented Rye Malt Ice Cream with Cherry Swirl

Ingredients:

Ice Cream Base:

256g 2.8% millk

120g 35% heavy cream

35g erythritol

17g fermented rye malt powder

5g Callebaut Plein Arome Cocoa Powder(or other weak tasting 22-24% fat alkalised cocoa powder)

4g ice cream stabilliser

70g Callebaut Gold Chocolate

Cherry Swirl:

200g sour cherry puree(can be substituted with juice)

2g pectin(high methoxyl)

20g erythritol

15g sugar

Instructions:

Cherry Swirl:

1. In a bowl whisk together pectin with erythritol and sugar.

2. Heat puree to 35-40C. Whisk in pectin with the sugars.

3. Bring to a simmer, cook until the pectin activates. 

4. Cool. 

Ice Cream Base:

1. In a bowl whisk together erythritol, malt powder, cocoa powder and stabiliser.

2. In a saucepan heat milk and cream to 40C.

3. Whisk in the sugars with the stabiliser.

4. Stirring constantly heat to 85C. 

5. Pour into container, add in chocolate. Blend with an immersion blender until fully emulsified. 

6. Quickly cool to 4C. Let age for at least 8 hours in the fridge.

7. Take out of the fridge, give it a quick blend with an immersion blender. 

8. Churn. Add in cherry swirl.

9. Freeze for at least 2 hours before serving.

[saladatomic]

Vegan Peanut Butter Cookies

100g natural peanut butter

45g tahini(can be substituted with any seed, nut, peanut butter)

25g flour

20g solid sweetener of choice(erythritol, sugar, xylitol, blend with stevia, etc)

5g cornstarch

2g baking powder

1tsp vanilla extract

Instructions:

In a bowl mix together peanut butter, tahini, sweetener and vanilla extract.

In a separate bowl mix together all the dry.

Combine the wet with the dry ingredients.

Like a cookie/baking sheet with parchment. 

Use a spoon and your hand to form spheres with a diameter that's roughly 3cm.

Place the spheres on the cookie sheet, roughly 5 cm apart. 

Use a wet fork to flatten out the spheres into discs. 

Bake in a preheated to 180C oven for 15 minutes.

Let fully cool before eating.

[saladatomic]

Pistachio Bird's Milk Cake(Ptichye Moloko)

Ingredients:

Cake:

60g all purpose flour

10g cornstarch

3g baking powder

120g milk

30g neutral oil

50g sugar

Souffle:

120g room temperature egg whites* or 12g albumen and 108g water**

200g sugar

20g glucose/corn syrup(can be replaced with 10g of lemon juice)

5g agar agar(900 strength)***

50g water

60g softened butter

30g 100% pistachio paste

35g sweetened condensed milk

Glaze:

80g heavy cream

60g dark chocolate(54%-80%)

Instructions:

Cake:

Preheat oven to 200C.

Whisk together flour, baking powder and cornstarch.

In a different bowl whisk together milk and neutral oil. 

Add the dry ingredients to the wet. Whisk until no dry bits of flour remain. Some small lumps are fine.

Pour into a 16cm cake ring.

Bake for 20-25 minutes until a toothpick comes out clean.

Leave the cake in the ring.

Souffle:

Using a hand mixer beat the butter until white in colour and fluffy. This may take up to 15 minutes.

With the mixer on, slowly stream in the condensed milk and then pistachio paste. 

Make a syrup by combining agar agar, sugar, glucose and water in a thick bottomed saucepan. Stirring occasionally bring it to a simmer. Let the mixture cook to 108-110C.

While your syrup is reaching the temperature whip your egg whites to soft peaks. 

When the syrup reaches desired temperature, with the mixer on, slowly stream in the syrup into to the egg whites. The mass should increase in volume and become thicker. Continue whipping until stiff peaks.

Add in the butter mixture in three additions. The mixture will decrease in volume.

Quickly pour your souffle on top of the cake.

Let set in the fridge for at least 3 hours.

Demould your cake by heating the outside of the cake ring with a heat gun/blowtorch/hair dryer.

Glaze:

Melt the chocolate. Heat the heavy cream to 50C.

Use an immersion blender to emulsify them into a ganache.

Cool it down to a desired consistency. Spread over the top of the cake.

Let the glaze set in the fridge.

Notes:

* Agar agar sets at 40C, so if you use cold egg whites the syrup will cool down too rapidly. You won't be able to achieve stiff peaks and your cake won't set correctly.

**Egg Whites can be replaced with albumen(dried egg white) and lukewarm water.

***Agar has different strengths(e.g 800, 900, 1200) this recipe is calculated using 900 agar. The bigger the number the stronger the agar. If your agar has a different strength you will need to increase or decrease the amount by the coefficient found by dividing the higher strength by the lower. If your agar strength is 1200 to find the coefficient you would divide 1200 by 900 and then decrease the amount of agar by said number. 

Some brands(Kotanyi is one of them) add mix-ins (dextrose, maltodextrin, sugar, etc) to agar - these agars will not work, because it's impossible to know the strength of them.

[saladatomic]

Vegan Peach Ice Cream

Technically this is a sorbet, since it doesn't contain fat. However due to the addition of inulin, which acts as a fat replacer it has the texture and mouthfeel of ice cream, which is why I am calling it a vegan ice cream.

This ice cream is scoopable straight from the freezer and can be made without an ice cream maker(but it will have an inferior texture). To make without churning, cool the base overnight in the fridge then freeze for 8-12 hours in closed container.

Ingredients:

490g yellow peach puree*

120g water

58g erythritol

46g dextrose

39g sucrose

14g inulin

6g sorbet stabiliser

Instructions:

 In a bowl whisk together erythritol, sugar, atomised glucose, inulin, maltodextrin and the stabiliser.

Blend together water, lime zest, mint and lime juice. Heat it to 40C.

Whisk in the sugars with the stabiliser.

Stirring occasionally, cook to 85C. 

Pour into container, cover.

Cool to 4C. Let stabilise for at least 8 hours in the fridge.

Use an immersion blender to blend in rum.

Churn. Freeze for at least 4 hours before serving.

*To make peach puree: 

1. If using ripe and aromatic peaches then peel the peaches and blend.

2. If the pears aren't aromatic then roast whole unpeeled peaches in a preheated to 180C oven for 30-40 minutes. Let cool slightly, peel and blend. 

[saladatomic]

Lemon Meringue Pie Eclairs

This recipe makes 28  ~13*2.5cm eclairs. The choux dough can be piped into eclairs, frozen and then baked straight from the freezer, however the time needed for baking will increase. The baked eclair shells can also be frozen in an airtight container. When you want to use them, pop them in a 150C oven for 12-15 minutes until they are fully defrosted a crispy.

Ingredients:

Pate a Choux:

181g water

158g milk

169g butter

169g flour

10g sugar

2g salt

308g egg melange

Lemon Gel:

50g lemon juice

25g water

1g 900 agar agar

15g sugar

supremes of one lime

zest of 1 lime

Whipped Lemon Ganache:

3g 220 Bloom gelatin

250g heavy cream(1)

250g heavy cream(2)

120g 28-34% white chocolate

zest of two lemons

Meringue:

80g granulated sugar

5g albumen*

45g water

vanilla extract(optional)

Instructions:

Whipped Lemon Ganache:

1. Bloom gelatin in heavy cream(1).

2. Heat heavy cream(2) with lemon zest to a simmer.

3. Pour the hot heavy cream over the chocolate, blend with an immersion blender until fully combined.

4. With the immersion blender on low speed, slowly add in the heavy cream with the gelatin.

5. Cover, let chill in the fridge overnight.

Lemon Gel:

1. In a saucepan combine everything except lime supremes. Heat to a boil.

2. Cook for 2 minutes.

3. Take of the heat. Cool.

4. Blend the gelatinised mass to a smooth gel. Stir in lime supremes. 

Pate a Choux:

1. On medium heat in a saucepan bring water, milk, butter, salt and sugar to a boil.

2. Stir in flour. Continue cooking, constantly stirring until all the flour is incorporated and the dough leaves a skin on the bottom of the saucepan.

3. Transfer dough into a bowl of a stand mixer** with the paddle attachment. 

4. Set mixer to speed 2, continue mixing the dough until it cool to 65-70C.

5. Gradually add in egg melange, continue mixing until all the  all the egg is incorporated. Depending on the strength of your flour you may need to add more egg. The dough is at a correct consistency, if when you lift the paddle it makes a "V".

6.  Transfer the dough into a piping bag or a container with a lid and let it rest in the fridge for 2-12 hours. This relaxes the gluten, which prevents the eclairs from ripping while baking. 

7. Preheat oven to 160C convection.

8. Using a 1-1.5cm French Star piping tip*** pipe eclairs on to a sheet pan lined with parchment or baking mat. Make sure to leave enough space between them for the air to circulate.

9. Bake for 15 minutes, then change the oven from convection to Top/Bottom and bake for another 15 minutes.

10.  Cool the eclairs, fill or freeze for later.

Meringue:

1. Add albumen to water, let sit for 5 minutes.

2. Add in all of the granulated sugar. 

3. Whip until stiff peaks. Fold in vanilla extract.

Assembly:

1. Cut a ~11*0.5cm strip at the top of the eclair. Ideally the cut out strip won't rip and you will be able to put it back after filling. However if it rips, it's still fine, because you will be piping the meringue on top anyway.

2. Whip the ganache to soft peaks and place in a piping bag.

3. Transfer lemon gel to piping bag.

4. Fill eclair shells almost fully with ganache, then add a thin strip of lime gel. Place the cutout part of the eclair shell over the "hole".

5. Pipe meringue on top and torch.

Notes:

*Albumen and water can be substituted with 50g of egg whites. However, then you will need to make an Italian or Swiss meringue.

**If you don't have a stand mixer, then place the dough into heatproof bowl and use a hand mixer instead. 

***French Star piping tip is used when making eclairs because it prevents rips and makes the eclairs a

[saladatomic]

Vegan Medovik(Russian Honey Cake)

This recipe makes enough for 4 bento cakes that are 150g each or for one 14cm cake that is 600g.

Ingredients:

Vegan "Honey":

200g apple juice

50g brown sugar

15g lemon juice

A strip of lemon peel

One teabag of herbal tea (I used English Teashop's "Calm Me")

Cake Layers

5g chia seeds

45g water(1)

15g water(2)

30g "honey"

35g neutral oil

150g flour

2.5g (1/2 tsp) baking powder

1g(1/4tsp) baking soda

Cream

150g raw unsalted cashews

80g water

15g refined coconut oil

10g powdered sugar

30g "honey"

Instructions:

"Honey":

 Put the apple juice, brown sugar, lemon juice into a saucepan and bring to a simmer.

Add in your teabag and a strip of lemon peel.

After 15 minutes remove the teabag and the lemon peel.

Continue simmering for roughly another 30 minutes. Your "honey" should have slightly thickened. If you have a refractometer the Brix should read around 80. You should end up with 70-90g of "honey".

Pour your "honey" into a container and let cool in the fridge. The consistency after cooling should be similar to real honey, if it's too liquid cook it down more, if it's too thick dilute it with a bit of hot water.

Cream(Make the night before):

Pour boiling water over the cashews. The water should be double the volume of the cashews. Let cashews soak for 6 hours, change the water every 2 hours.

Drain the cashews.

In a blender combine cashews, melted coconut oil, powdered sugar, "honey", and water. Blend until smooth.

Pour into a container/bowl. Cover the container with plastic wrap or a tightly fitting lid. Let sit at room temp(18-22C) overnight. The next morning put it in the fridge, while you are making the cake layers.

The next morning it should taste slightly sour. If it has any green/brown/black/grey/pink spots - it's mouldy and should not be eaten. 

Step 4 can be omitted, just blend everything together and put in the fridge while baking the layers. However the cake won't taste as "complete".  

Cake Layers:

 Make a chia egg by combining water(1) and chia seeds and letting them sit for 15 minutes.

 Meanwhile melt together the "honey", brown sugar, water(2). Whisk in the oil and the chia egg.

 Whisk together the dry ingredients(flour, baking soda, baking powder).

 Add the dry to the wet. Mix it until all the ingredients are combined, don't over knead. Over kneading will lead to a tough cake due to excessive gluten formation.

Form the dough into a ball, wrap in plastic wrap/cover the bowl with a towel and let rest in the fridge for at least an hour.

Preheat oven to 200C.

 On a silicone/teflon mat/parchment paper roll out the dough to a thickness of 2mm.

For bento cakes use an 8cm cookie cutter/tart ring, for a cake use a 16cm cake ring. Cut the layers out of the dough. For bento cakes don't reroll the scraps they will be used to coat the cake. If you are making bento cakes you should end up with 24 circles. For a full sized cake you will need to reroll the scraps. 

Prick all layers with a fork.

Bake until golden brown. This can take anywhere from 2 to 15 minutes depending on your oven. Make sure to watch the cake, they burn very quickly.

Cool your cake layers. When cooled the cake layers should be hard, like a cookie.

For a regular sized cake reserve two cake layers, they will be used for the coating. Assemble the cakes by spreading an equal amount of cream between each layer. Then spread a thin layer over the top and the sides. If you are making one cake then I would recommend using a cake ring to assemble the cake. Let the cake(s) rest in the fridge for 2 hours before coating them with crumbs.

Use a blender/mortar and pestle/rolling pin and ziplock bag to turn the scraps(or the two reserved layers) into crumbs.

Use your hand to coat the cake with crumbs. 

Let rest in the fridge for at least 3 hours(preferably overnight).

[saladatomic]

Medovik(Russian Honey Cake)

This is not a classic soviet(GOST) recipe, I've modified this recipe to significantly decrease the sweetness and also added a can of dulce de leche to the filling. This recipe makes one 1.2kg medovik(honey cake) that has 9 layers. I use an 18cm cake ring to cut the layers before baking, after baking they shrink to 16.5cm. 

Ingredients:

Cake Layers:

75g 82% butter

2 eggs

40g honey

100g white sugar

1tsp baking soda

300g flour

1tsp baking powder

1/8tsp table salt

Filling:

600g 20% sour cream

1 can(398g) dulce de leche/cooked condensed milk

Instructions:

Cake Layers:

In a bowl whisk together with baking soda, until the egg becomes homogenous. 

In a separate bowl whisk together flour with baking powder and salt.

Meanwhile in a large saucepan heat butter, sugar and honey until the sugar dissolves

Cool the sugar/butter mixture to 65-70C. Whisking vigorously stir in the egg melange. The mixture will start to foam. Take it off the heat.

Add in half the flour, mix until no large clumps of flour remain. Add in the rest of the flour, mix the dough until no lumps remain.

Transfer dough into a bowl/container and cover. 

Place in the fridge to chill for at least 2 hours.

When your dough has chilled, divide the dough into 9 equal pieces(use a scale).

Roll each piece into a 2mm thickness(you should be able to see the parchment paper/baking mat through the rolled out dough). 

Use an 18cm cake ring to cut the cake layers. Dock the dough. Don't remove the scraps(the pieces that are outside the circle that you cut out), they will be used to coat the outside of the cake.

Bake at a preheated to 200C oven for 2-5 minutes*. The cake should look golden brown. It will be soft straight from the oven, but as it cools it will become hard.

Grind(in a food processor/blender or with a rolling pin/mortar and pestle) the scraps. 

Filling:

 Whisk together cold sour cream with dulce de leche. Don't whip, just whisk it together. Excessive whipping will cause the filling to separate.

Divide the filling into nine portions. Spread each portion in between the layers. The ninth portion will go on top of the last layer and the sides.**

 Chill the cake for 2 hours. Cover with crumbs that you made in step 12.

 Chill for at least 2 hours, decorate and serve.

Notes:

* The time will vary greatly depending on the oven you use, while baking the first layer keep an eye on it and determine that correct time for you oven. It should take 2-15 minutes.

**I like to assemble and let my cake chill inside an adjustable cake ring, because the filling is very soft and it's very likely for the cake to end up crooked without the support of the cake ring. 

[saladatomic]

Chocolate Cherry Cake

This recipe makes enough for a 16/18cm cake that weights ~1.5kg. The cherry filling, whipped ganache and the chocolate cake have to be made a day in advance, because they need to stabilise overnight. The ganache for frosting needs to be made about two hours before frosting the cake. 

Ingredients:

Cherry Filling:

300g pitted sour cherries(if using frozen, don't defrost beforehand)

30g sugar

4g powdered gelatine (220 Bloom)

50g water

Whipped Coffee Ganache:

250g heavy cream

85g milk chocolate(32-35%)

4g instant coffee powder/granules

3g powdered gelatine (220 Bloom)

20g water

Chocolate Cake:

220g eggs(4 eggs)

120g granulated sugar

100g milk

25g butter

4g instant coffee

135g ap flour

30g alkalised cocoa powder

21g cornstarch

8g baking powder

 Ganache for Frosting:

250g heavy cream

40g butter(82%)

2g instant coffee

130g dark chocolate(70-75%)

75g milk chocolate(33-34%)

Ingredients

Cherry Filling:

1. Bloom gelatine in water.

2. In a saucepan combine cherries with the sugar and heat until all the sugar dissolves. 

3. Take off the heat, stir in gelatine.

4. Pour into container, cover and let cool in the fridge overnight.

Whipped Coffee Ganache:

1. In a large mixing bowl(1-1.5l) bloom gelatine in water. Then add in chocolate.

2. Heat heavy cream with instant coffee until simmering.

3. Pour heavy cream over chocolate. 

4. Blend with an immersion blender until fully combined.

5. Cover and let chill in the fridge overnight.

6. When ready to assemble, whip the ganache until soft peaks. Make sure to not overwhip or you will end up with a separated ganache with chunks of butter. 

Chocolate Cake:

1. Into a bowl sieve together all the dry ingredients.

2. In a separate bowl whip eggs with sugar until thick, pale and ribbony. 

3. While the eggs are whipping, melt butter with milk until boiling. 

4. Using a rubber spatula fold in the dry into the whipped eggs. 

5. Then fold in the hot melted milk and butter.

6. Pour into ungreased cake ring/pan(It has to be at least 7cm in height, because this cake rises significantly).

7. Bake at a preheated to 180C oven for 30 minutes, then cover the top with foil and bake for another 15-20 minutes.

8. Take out of the oven, let cool for 15-20 minutes. Take it out of the cake ring, wrap in saran wrap and place in the fridge while it's still warm. 

9. Let the cake chill in the fridge overnight. 

Assembly:

1. Cut the cake into four cake layers. If you prefer a moister cake, then brush/soak them with coffee or milk.

2. Spread a thin layer of whipped ganache over each cake layer. Pipe a border with the whipped ganache. 

3. Use a spoon or a piping bag to spread cherry filling inside the border. If you plan on transporting the cake then add a dollop of whipped ganache on top of the cherry filling. This will give the cake layers something to grip on and prevent them from slipping during transportation.

4. Place cake in the fridge for 2 hours. At this stage you should make the ganache for frosting.

5. Take cake out of the fridge and cover with ganache.

6. Store in the fridge. Let sit at room temp(18-20C) for an hour before serving, so the ganache can come to room temperature and be soft for cutting and eating. 

Ganache for Frosting:

1. Heat heavy cream, instant coffee and butter to a simmer.

2. Pour over chocolate, emulsify with an immersion blender.

3. Cool, stirring occasionally, until desired thickness for frosting. 

[saladatomic]

Black Currant Sorbet

Ingredients:

500g black currants puree

60g erythritol

50g xylitol

40g dextrose

45g invert syrup

220g water

4g sorbet stabiliser

Instructions:

Whisk together erythritol, xylitol, dextrose and the stabiliser.

In a saucepan heat puree, water and invert syrup to 40C.

Whisk in the sugar mixture from step one.

Continue heating, while whisking to 85C.

While hot, transfer to container and cover with saran wrap.

Place in the fridge for 8-12 hours.

Churn in an ice-cream maker.

Place in the fridge for at least 4 hours before serving.

[saladatomic]

Vegan Mango Ice Cream

This sorbet is scoopable straight from the freezer(-18C), it does not need to sit on the counter and defrost. It also has a low POD, so it's not very sweet. I'd say that the sweetness level is comparable to eating a fresh ripe mango.

Because mangoes have a high fiber content and addition of inulin this sorbet has a mouthfeel that is very similar to regular ice cream, rather than a regular sorbet. 

Ingredients:

315g mango puree(no sugar added)

78g water

23g 42DE glucose syrup

37g erythritol

31g dextrose

15.6g cold inulin

3.4g sorbet stabiliser

Instructions:

In a bowl mix together erythritol, dextrose, inulin and sorbet stabiliser.

In a saucepan heat to 40C mango puree, water and glucose syrup.

Whisk in the sugars with the stabiliser.

Whisking occasionally heat the sorbet base to 85C.

Pour into a container, cover with a lid or saran wrap.

Chill the base as quick as possible to 4C. Let sit in the fridge for at least 8 hours.

Churn in the ice cream maker. 

Freeze for at least 4 hours. Serve.

[saladatomic]

Sill Senap (Herring in Mustard Sauce)

Whenever we go to Ikea, we like to stop by the food store and buy all sorts of rye breads, lingonberry jam and Skor bars. One of my favorite thing is also these jars of herring in sauce, and although I always say I’m going to try a new one, I end up buying three of herring in mustard sauce, because I love it so much. So, it was about time I made Sill Senap myself, and I’m so happy with the results. A bit of the cured fish in creamy, sweet and hot sauce on rye bread with a mug of strong, black coffee… only Lisbeth Salander’s missing to make this Scandinavian breakfast/lunch heaven!

Ingredients (makes a small jar):

1 ½ heaped tablespoon Dijon mustard

1 heaped tablespoon whole-grain mustard

2 tablespoons white sugar

1 tablespoon apple cider vinegar

6 sprigs fresh dill

1 heaped tablespoon sour cream

3 ounces cured herring fillets

In a small bowl, combine Dijon mustard, whole-grain mustard, white sugar and apple cider vinegar. Stir until well-blended. 

Finely chop dill, stalks and leaves, and stir into the mustard sauce, along with sour cream, mixing until well-combined.

Cut the herring fillets into chunks and stir into the mustard sauce. Cover with cling film and place in the refrigerator to marinate, at least 3 hours.

Spoon Sill Senap into a jar, and keep, up to a week in the refrigerator. Enjoy with dark rye bread.

[saladatomic]

Raspberry Ruby Ice Cream

Ingredients:

208g water

170g 2.8% milk

139g raspberry puree(no sugar added)

18g 33DE atomised glucose

27g erythritol or dextrose

5g ice cream stabiliser

243g Ruby chocolate(Callebaut)

35g lime juice

Instructions:

1. In a bowl whisk together erythritol, atomised glucose and stabiliser.

2. In a saucepan heat water, milk and raspberry puree to 40C.

3. Whisk in the sugars with the stabiliser.

4. Stirring occasionally, cook until 85C. 

5. Pour into container, add in chocolate and lime juice. Blend with an immersion blender until fully emulsified. 

6. Quickly cool to 4C. Let age for at least 8 hours in the fridge.

7. Take out of the fridge, give it a quick blend with an immersion blender. 

8. Churn. Freeze for at least 2 hours before serving.

[saladatomic]

Mojito Sorbet

Ingredients:

445g water

240g lime juice

112g sugar

72g erythritol(can be substituted with dextrose)

44g 33DE atomised glucose

24g cold inulin

24g rum

12g fresh mint

10g lime zest

8g 12DE maltodextrin

8g sorbet stabiliser

Instructions:

 In a bowl whisk together erythritol, sugar, atomised glucose, inulin, maltodextrin and the stabiliser.

Blend together water, lime zest, mint and lime juice. Heat it to 40C.

Whisk in the sugars with the stabiliser.

Stirring occasionally, cook to 85C. 

Pour into container, cover.

 Cool to 4C. Let stabilise for at least 8 hours in the fridge.

Use an immersion blender to blend in rum.

Churn. Freeze for at least 4 hours before serving.