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+ servings

Malt White Chocolate Sorbet with Truffle and Honey


white chocolate sorbet with truffle and honey

Malt White Chocolate Sorbet

  • 870 g water
  • 150 g sugar
  • 355 g white chocolate
  • 35 g glucose or Mizuame (millet jelly)
  • 25 g malted milk
  • 5 g salt

Garnish

For the malt white chocolate sorbet

  • Place white chocolate in a heatproof bowl. Place all the other ingredients into a pot and place on the stove. Bring the pot to a boil whisking occasionally to dissolve the sugar.
    Once it comes to a boil and the sugars have been dissolve pour everything into the bowl of white chocolate. Wait for one minute and then whisk constantly to emulsify and melt the chocolate into your sorbet base.
    Cool completely. Then place into your ice cream maker and use accordingly to the instructions of your ice cream machine. Once completed, place in a container and store in the freezer

To finish

  • Take a scoop of the sorbet and place in a bowl. Drizzle honey on top of the scoop. Slice one slice of black truffle. Serve and enjoy!
    white chocolate sorbet with truffle and honey