Mara des Bois 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
68%
Guar gum
0.2%
Carob gum
0.2%
Invert sugar
2%
Dextrose
2%
Glucose powder
6%
Water
7.6%
Sugar
14%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
Invert sugar
Dextrose
Glucose powder
Water
Sugar

Fruit purée used

Mara des Bois 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
140 g
14%
Glucose powder
60 g
6%
Dextrose
20 g
2%
Carob gum
2 g
0.2%
Guar gum
2 g
0.2%
Water
76 g
7.6%
Invert sugar
20 g
2%
Strawberry purée
680 g
68%

Expansion when whipped

130%

Technique

Combine the sugar, powdered glucose, dextrose, carob gum and guar gum.

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

Mara des Bois Strawberry Sorbet

68%
Fruit purée
24%
Added sugar
Ingredients
Strawberry purée, Water, Sugar, Glucose powder, Dextrose, Invert sugar, Carob gum, Guar gum
Snowflake
Freezable
130%
Expansion when whipped

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