Sam Richard
@Snugug
BBQ lead, ChromeOS DevRel. Mostly food, sometimes design and development, especially for the web. 7008px tall. He/him.
An archive of my Twitter timeline up until I moved to Mastodon. You can find me there at @[email protected]
@stevenmerrill Ok! Coffee came out great! Here’s my recipe: 450g hot coffee 150g allulose 30g cocoa butter 1.26g lambda carrageenan 3.15g @ModernistPantry perfect sorbet
Add all to blender and blend on high until well incorporated. Let cool in fridge, mix, and freeze.
Makes about 1 pint
@stevenmerrill @ModernistPantry My understanding is the LC is there to help keep the emulsion of fat and coffee, the PS is for a creamy texture. The allulose is for sweetness and to help prevent crystalization like sucrose would.