Lemon 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
30%
Water
37%
Sugar
20.55%
Glucose powder
6%
Inulin
3%
Invert sugar
3%
Xanthan
0.15%
Carob gum
0.15%
Guar gum
0.15%
Overall composition
100%
Fruit purée
Water
Sugar
Glucose powder
Inulin
Invert sugar
Xanthan
Carob gum
Guar gum

Fruit purée used

Femminello Lemon

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
205.5 g
20.55%
Glucose powder
60 g
6%
Inulin
30 g
3%
Carob gum
1.5 g
0.15%
Guar gum
1.5 g
0.15%
Xanthan
1.5 g
0.15%
Water
370 g
37%
Invert sugar
30 g
3%
Lemon purée
300 g
30%

Expansion when whipped

158%

Technique

Combine the sugar, powdered glucose, inulin, carob gum, guar gum and xanthan.

Sift into the water, add the invert sugar, 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

Lemon Sorbet

30%
Fruit purée
32.55%
Added sugar
Ingredients
Lemon purée, Water, Sugar, Glucose powder, Invert sugar, Inulin, Carob gum, Guar gum, Xanthan
Snowflake
Freezable
158%
Expansion when whipped

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