Apricot Opalys Sorbet

Heat the water and inverted sugar.



Combine together all powders and stir it at 45°C in the saucepan.



Cook at 85°C and stir in the white chocolate.

Bring it back to 85°C, mix with a hand blender and strain through.



Chill down quickly to 4/5°C within 2 hours.



Allow to mature for 4 to 12 hours at 4/5°C.



Add in the candied apricots.

Mix with a hand blender and churn.

Combine all the ingredients cold and set aside in the refrigerator.