60 min
Temperature: Cold
Type of dish: Ice creams and sorbets
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Orange juice 0.275 l
Glucose 0.013 kg
Trimoline 37.5 g
Orange zest grater 1.5 g
Licor Karpy, botella. 0.015 l
Prosorbete 100 frío Sosa 12.5 g
Procrema 100 frío Sosa 0.025 kg
Elaboration
  • Warm up a small part of the orange juice along with the glucose and trimoline (inverted sugar).
  • Once it is cool, pour over the rest of the juice, the zest and the liquor.
  • Mix the rest of the ingredients making sure that there are no lumps.
  • Churn in the ice cream maker.
Nutritional information (1 portion)
Fiber 0.09 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 5.98 mg
Iron 0.17 mg
Zinc 0.07 mg
Vitamin A 7.15 ug
Vitamin C 21.86 g
Folic acid 11.0 ug
Salt (Sodium) 77.75 mg
Sugars 13.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.