Coconut 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
50%
Guar gum
0.2%
Carob gum
0.2%
Dextrose
4.5%
Glucose syrup
7%
Sugar
11.5%
Water
26.6%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
Dextrose
Glucose syrup
Sugar
Water
Composition
1000 g
100%
Sugar
115 g
11.5%
Dextrose
45 g
4.5%
Carob gum
2 g
0.2%
Guar gum
2 g
0.2%
Water
266 g
26.6%
Glucose syrup
70 g
7%
Coconut purée
500 g
50%
Expansion when whipped
103%
Technique
Combine the sugar, dextrose, carob gum and guar gum.
Sift into the water, add the glucose syrup, 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).
Coconut Sorbet
50%
Fruit purée
23%
Added sugar
Ingredients
Coconut purée, Water, Sugar, Glucose syrup, Dextrose, Carob gum, Guar gum
Freezable
103%
Expansion when whipped