@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

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  1. @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.

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