Blackcurrant 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

55%

CAROB GUM

0.2%

GUAR GUM

0.2%

DEXTROSE

4%

GLUCOSE POWDER DE 33

6%

SUGAR

12.25%

WATER

22.35%

Overall composition

100%

Fruit purée

CAROB GUM

GUAR GUM

DEXTROSE

GLUCOSE POWDER DE 33

SUGAR

WATER

cassis adamance

Fruit purée used

Blackdown and Andorine Blackcurrant

Tasting temperature

Iced -12 -14°C

Ways of consuming

On site ,
Takeaway

Strenghts

Color/Shine ,
A cold or slightly warmed purée ,
Plant-based recipe

Composition

1000 g

100%

Sugar

122.5 g

12.25%

Glucose powder DE33

60 g

6%

Dextrose

40 g

4%

Guar gum

2 g

0.2%

Carob gum

2 g

0.2%

Water

223.5 g

22.35%

Blackcurrant purée

550 g

55%

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).

Blackcurrant Sorbet

55%

Fruit purée

22.25%

Added sugar

Ingredients

Blackcurrant purée, Water, Sugar, Glucose powder DE33, Dextrose, Carob gum, Guar gum

Freezable

148%

Expansion when whipped

Suggested recipes

See all recipes

Blackcurrant Coating

Plant-based

Blackcurrant purée, Water, Sugar, Kappa carrageenan, Carob gum

Blackcurrant Espuma

Blackcurrant purée, Sugar, Gelatin powder 220 Bloom

Expansion when whipped

Blackcurrant Framed Ganache

Equatoriale Noire 55% couverture chocolate, Blackcurrant purée, Glucose DE60, Invert Sugar, Water, Dextrose, Cocoa butter, Konjac

Blackcurrant Ice Cream

Blackcurrant purée, Heavy cream 36%, , Whole milk, Sugar, Fat-free milk powder , Powdered glucose DE33, Dextrose, Natur Emul (citrus ﬁber), Guar gum, Carob gum

Expansion when whipped

Blackcurrant Iced mousse

Blueberry purée, Heavy cream 36% fat, Sugar, Gelatin powder 220 Bloom, Egg whites, Glucose syrup DE60, Dextrose, Cold inulin

Expansion when whipped

Blackcurrant Iota gel

Plant-based

Blackcurrant purée, Sugar, Carrageenan Iota

Blackcurrant Mist

Blackcurrant purée, Water, Sugar, Gelatin powder 220 B

Expansion when whipped

Blackcurrant Sorbet

Blackcurrant purée, Water, Sugar, Glucose powder, Dextrose, Carob gum, Guar gum

Expansion when whipped

Blackcurrant chantilly cream

Heavy cream 36% fat, Blackcurrant purée, Sugar

Expansion when whipped

Blackcurrant cream

Blackcurrant purée, Sugar, Egg whites, Konjac, Agar agar

Confit NH Blackcurrant

PLANT-BASED

Blackcurrant purée, Sugar, Glucose powder DE 33, Pectin NH

Absolu Blackcurrant coulis

Blackcurrant purée, Absolu Cristal

Fresh Blackcurrant fruit paste

Plant-based

Blackcurrant fruit purée, Sugar, Agar-Agar, Carrageenan Iota

Fresh Blackcurrant paste

PLANT-BASED

Blackcurrant purée, Sugar, Agar-Agar, Carrageenan Iota

Intense Blackcurrant mousse

Blackcurrant purée, Heavy cream 36% fat, Sugar, Gelatin powder 220 Bloom, Albumin

Expansion when whipped

Standard Blackcurrant mousse

Blackcurrant purée, Heavy cream 36% fat, Sugar, Gelatin powder 220 Bloom, Egg whites

Expansion when whipped