Passion fruit 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
45%
Guar gum
0.3%
Carob gum
0.3%
Inulin
1.5%
Invert sugar
4%
Glucose powder
6%
Sugar
15%
Water
27.9%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
Inulin
Invert sugar
Glucose powder
Sugar
Water
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).
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
Freezable
142%
Expansion when whipped