Nolat Fruit Base (Semi-creamy sorbet) – powder preparation
Sorbet base mix
Nolat is used to make a semi-creamy modern Italian Sorbet. Keeps a nice and creamy texture for many days.
Available in a 1kg bag
Gelato Recipe: 50g of mix to 1lt of water and 300g sugar (let it sit for 30 mins before churning).
