Apple Sorbet
Description
Full fruit sorbets must be made up of at least 45% fruit or 25% in the case of tangy fruit.
Using these percentages allows us to use this regulated designation.
Suggested uses
- Ice cream
- Show cooking
Overall composition
Fruit purée
60%
Water
14%
Sugar
11.6%
Glucose powder
6%
Dextrose
4%
Inulin
4%
Carob gum
0.2%
Guar gum
0.2%
Overall composition
100%
Fruit purée
Water
Sugar
Glucose powder
Dextrose
Inulin
Carob gum
Guar gum
Composition
1000 g
100%
Sugar
116 g
11.6%
Glucose powder
60 g
6%
Dextrose
40 g
4%
Carob gum
2 g
0.2%
Guar gum
2 g
0.2%
Inulin
40 g
4%
Water
140 g
14%
Apple purée
600 g
60%
Expansion when whipped
148%
Technique
Combine the sugar, powdered glucose, dextrose, inulin, carob gum and guar gum.
Sift into the water, then heat up to 185°F (85°C).
Quickly cool the syrup down to 40°F (4°C), then leave to set for at least 4 hours.
Add the fruit purée at 40°F (4°C) then mix using an immersion blender.
Churn, extract, mold and freeze, before storing at 0°F (-18°C).
Apple Sorbet
60%
Fruit purée
21.6%
Added sugar
Ingredients
Apple purée, Water, Sugar, Glucose powder, Inulin, Dextrose, Carob gum, Guar gum
Freezable
148%
Expansion when whipped