Blackcurrant 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
55%
Guar gum
0.2%
Carob gum
0.2%
Dextrose
4%
Glucose powder
6%
Sugar
12.25%
Water
22.35%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
Dextrose
Glucose powder
Sugar
Water
Composition
1000 g
100%
Sugar
122.5 g
12.25%
Glucose powder
60 g
6%
Dextrose
40 g
4%
Carob gum
2 g
0.2%
Guar 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, 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, Dextrose, Carob gum, Guar gum
Freezable
148%
Expansion when whipped