Ingredients Directions/White BaseFor the White Base370 gr of milk250 gr of cream130 g granulated sugar20 gr dextrose100 gr condensed milk1 g carob seed flour For the Yellow Base210 gr of Milk70 gr of cream20 gr of yolks250 gr of sugar50 gr of Dextrose1 gr carob seed Flour For the Fruit Sorbet220g of Water80g of Sucrose60g of DextroseJuice of 1 lemon350g of Fruit1 g carob seed Flour

Mix the powder ingredients, sugar, milkpowder, dextrose and carob seed flour. Combine the milk and the cream.Put them on the fire to heat up to a slightboil and pour over the ingredients in thepowder, stirring with a whisk, until youhave a homogeneous mixture withoutlumps. Put everything back on the heat, and bringto a temperature of 85°C (temperaturehigh pasteurization). Turn off the heat and emulsify.

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Directions/Yellow Base

Directions/Fruit Sorbet

Beat the egg yolks with the two types ofsugar until the mixture is creamy and light. Pour gradually the milk and the cream,boiling the mixture, stirring with a whiskand being careful not to create too muchfoam. Put the mixture on the fire at a moderateheat, stirring constantly with a spatula. Bring the mixture to a temperature of 80 -85 °C, remove from the fire and emulsify.

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Mix together powders. Prepare the syrup by heating the waterwith the powders. Heat the syrup for 2-3 minutes at 80°C tomake the carob seed flour act. Soak the lemon peel (if present among theingredients) for 5 min. Remove the peel from the syrup and blendit with the fruit. Let mixture cool in the refrigerator 6 to 12hours.