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RASPBERRY ICE cream | 2 – Basil and raspberry sorbet with whipped cream | recipe from Paul Bocuse Institute

Ingredients:500 kg raspberry leaves puree25 of basil100 ml water110 g sugar75 g glucose syrup, corn or invert syrup (how to make ➡ I )7 g of corn starch100 g cream 35% for the half portion (optional) Source: CookingTime @ Youtube.

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