Banana sorbet
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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.
Maximum recommended shelf life: 4 months.
Suggested uses
- Ice cream
- Show cooking
Overall composition
Fruit purée used
Banana Cavendish
Tasting temperature
Iced -12 -14°C
Ways of consuming
On site
,
Takeaway
Strenghts
Color/Shine
,
A cold or slightly warmed purée
,
Plant-based recipe
Banana sorbet
Technique
Mix the extra-fine sugar, powdered glucose and Profiber. Pour this mixture gradually into the water and heat to 85 °C. Cool the syrup rapidly to 4 °C and leave to set for at least 4 hours. Add the banana purée at 4 °C and whisk. Process in an ice-cream maker, remove, shape and freeze quickly, before storing at -18 °C.
Banana sorbet
