Passion fruit 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
45%
Water
27.9%
Sugar
15%
Glucose powder
6%
Invert sugar
4%
Inulin
1.5%
Carob gum
0.3%
Guar gum
0.3%
Overall composition
100%
Fruit purée
Water
Sugar
Glucose powder
Invert sugar
Inulin
Carob gum
Guar gum

Fruit purée used

Passion fruit

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
150 g
15%
Glucose powder
60 g
6%
Inulin
15 g
1.5%
Carob gum
3 g
0.3%
Guar gum
3 g
0.3%
Water
279 g
27.9%
Invert sugar
40 g
4%
Passion fruit purée
450 g
45%

Expansion when whipped

142%

Technique

Combine the sugar, powdered glucose, inulin, 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

Passion fruit Sorbet

45%
Fruit purée
26.5%
Added sugar
Ingredients
Passion fruit purée, Water, Sugar, Glucose powder, Invert sugar, Inulin, Carob gum, Guar gum
Snowflake
Freezable
142%
Expansion when whipped

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