Cost Breakdown

Critical Success Points

• • Mixing the strawberries with honey (determines the sorbet's softness).
• • Cooking the custard to 80 °C without boiling.
• • Complete cooling of the custard before freezing (prevents thermal shock).
• • Blend the frozen blocks quickly to achieve a smooth texture.

Safety Warnings

• • Handle the saucepan with care: the mixture reaches 80‑90 °C.
• • Use fresh or pasteurized eggs to avoid any risk of salmonella.
• • Do not touch the blender blades while it is operating.