ice cream / sorbet stabiliser cremodan

Discussion in 'Professional Pastry Chefs' started by jackingy, Oct 25, 2011.

  1. jackingy

    jackingy

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    Hi

    i have just got my hand on some cremodan ice cream/sorbet stabiliser for the first time, i have read about the product and also read recipes which uses it so i thoght i would give it a go and see if its any good.  Usually for an ice cream i would use egg yolks or pectin to stabilise it and for sorbets i have used pectin and also gelatin.

    Just wondered if anyone has any tips they have picked up from using cremodan and also any ratios used?

    thanks