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Dairy-free ice cream with Gabarit

By Le Gabarit Makes 1kg


• 170g nat­u­ral sweet­ener • 4g sor­bet sta­bi­lizer (cel­lu­lose

• 420g wa­ter • 400g straw­berry juice or purée


For the syrup, mix wa­ter with the sweet­ener. Place over high heat. When the mix reaches 40°C, slowly pour in the sor­bet sta­bi­lizer. Boil the mix­ture to cre­ate a uni­form liq­uid in which the sweet­ener crys­tals have dis­solved. Take the pot off the heat and trans­fer the liq­uid mix to an ice bath. Al­low to com­pletely cool. Com­bine the syrup mix­ture with the main in­gre­di­ent (juice or purée). Let the mix ma­ture for at least 2 hours and up to 6 hours to pro­duce a high qual­ity sor­bet. Trans­fer the sor­bet base to -10°C freezer. Same taste, less calo­ries is mu­sic to our ears, es­pe­cially when you’re talk­ing about ice cream. Mireille Rizk

Cor­bani of Le Gabarit diet cen­ter of­fers up her sig­na­ture sweet recipe with only 15 calo­ries per scoop

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