Taurus ROWZER, Manual

Make a syrup by heating the water, sugar and 

lemon juice in a small saucepan.

Put in the peeled and cored pears and cook.

Pulverise the pears, adding syrup until you get 

the thickness you want.

Heat a little of it to dissolve the stabiliser into it 

and mix

the rest slowly.

Place in a container and leave to stand for 12 

hours in cold and freeze at -20ºC.

Green pistachio sorbet

Ingredients

    • 300 g of green pistachios

    • 800 g mineral water

    • 75 g glucose

    • 50 cl syrup (TPT)

    • 10 g stabiliser

Pulverise the pistachios with the mineral water 

and leave to stand in cold for 12 hours.

Put them through a superbag and set them 

aside.

Heat the syrup, glucose and stabiliser in a small 

saucepan.

Mix slowly with the pistachio milk

Leave to stand for 12 hours in cold and freeze in 

a container at -20ºC.

Yoghurt sorbet (1)

Ingredients

    • 500 g of yoghurt

    • 100 g milk

    • 60 g glucose

    • 14 g stabiliser

    • 50 g syrup (TPT)

Boil the milk, syrup and glucose and add the 

stabiliser.

Leave to cool and add the yoghurt.

Put it into a container, leave to stand for 12 hours 

in cold and freeze at -20ºC.

Yoghurt sorbet (2)

    • 500 g natural yoghurt

    • 50 g powdered yoghurt

    • 100 cl milk

    • 50 g glucose

    • 60 g sugar

    • 12 g stabiliser

Heat the milk in a saucepan and dissolve the 

glucose, powdered yoghurt, sugar and stabiliser.

Leave to cool and slowly mix with the natural 

yoghurt.

Place in a container, leave to stand for 12 hours 

in cold and freeze at -20ºC.

Savoury fresh almond sorbet

Ingredients

    • 2 kg fresh almonds

    • 2.5 l mineral water

    • 50 g glucose

    • 25 g stabiliser