Charlotte and Magnum Strawberry 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.

Suggested uses

  • Ice cream
  • Show cooking

Overall composition

Fruit purée
65%
Sugar
14.6%
Water
10%
Glucose powder
6%
Dextrose
4%
Guar gum
0.2%
Carob gum
0.2%
Overall composition
100%
Fruit purée
Sugar
Water
Glucose powder
Dextrose
Guar gum
Carob gum

Fruit purée used

Charlotte and Magnum Strawberry

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
146 g
14.6%
Glucose powder
60 g
6%
Dextrose
40 g
4%
Carob gum
2 g
0.2%
Guar gum
2 g
0.2%
Water
100 g
10%
Strawberry purée
650 g
65%

Expansion when whipped

127%

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).

Favoris

Charlotte and Magnum Strawberry Sorbet

65%
Fruit purée
24.6%
Added sugar
Ingredients
Strawberry purée, Water, Sugar, Glucose powder, Dextrose, Carob gum, Guar gum
Snowflake
Freezable
127%
Expansion when whipped

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