Orange Anise Sorbetto Recipe
Recipe Created By:
PreGel Professional Training Center
Cold Process Recipe:
3690g (130.2 oz) whole milk
184g (6.5 oz) cream
664g (23.4 oz) sugar
74g (2.6 oz) dextrose
368g (13.0 oz) PreGel Totalbase (Water & Milk Base – Cold Process
348g (12.3 oz) PreGel Orange Fortefrutto
10 each (0.4 oz) star anise
Method Of Preparation:
1. Combine all ingredients in a large plastic bucket.
2. Mix well for 2-3 minutes in an immersion blender.
3. Allow the base to age overnight and allow time for the star anise to infuse in the base.
4. Place in batch freezer and process according to manufacture’s instructions.