Charlotte and Magnum Strawberry 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
65%
Guar gum
0.2%
Carob gum
0.2%
Dextrose
4%
Glucose powder
6%
Water
10%
Sugar
14.6%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
Dextrose
Glucose powder
Water
Sugar
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).
Charlotte and Magnum Strawberry Sorbet
65%
Fruit purée
24.6%
Added sugar
Ingredients
Strawberry purée, Water, Sugar, Glucose powder, Dextrose, Carob gum, Guar gum
Freezable
127%
Expansion when whipped