Passion 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.

Maximum recommended shelf life: 4 months.

Suggested uses

  • Ice cream
  • Show cooking

Overall composition

Fruit purée
45%
GUAR GUM
0.3%
CAROB GUM
0.3%
COLD INULIN
1.5%
INVERT SUGAR
4%
GLUCOSE POWDER DE 33
6%
SUGAR
15%
WATER
27.9%
Overall composition
100%
Fruit purée
GUAR GUM
CAROB GUM
COLD INULIN
INVERT SUGAR
GLUCOSE POWDER DE 33
SUGAR
WATER
43351 - Packshot Fruit de la passion Ombre produit

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 DE33
60 g
6%
Cold 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 Sorbet

45%
Fruit purée
26.5%
Added sugar
Ingredients
Passion fruit purée, Water, Sugar, Glucose powder DE33, Invert sugar, Cold Inulin, Guar gum, Carob gum
Snowflake
Freezable
142%
Expansion when whipped

Suggested recipes

See all recipes

Passion Framed Ganache

34.8%
Fruit purée
11.6%
Added sugar
Ingredients
Equatoriale Noire 55% couverture chocolate, Passion purée, Passion Inspiration, Glucose DE60, Invert Sugar, Dextrose, Cocoa butter, Konjac
Snowflake
Freezable

Passion Fruit Curd

39%
Fruit purée
5.3%
Added sugar
Ingredients
Passion fruit purée, Egg whites, Opalys chocolate, Sugar, Konjac, Gelatin powder 220 Bloom
Snowflake
Freezable

Passion Ice Cream

35%
Fruit purée
16%
Added sugar
Ingredients
Passion fruit purée, Heavy cream 36%, Whole milk, Sugar, Fat-free milk powder , Powdered glucose DE33, Dextrose, Natur Emul (citrus fiber), Guar gum, Carob gum
Snowflake
Freezable
147%
Expansion when whipped

Passion fruit Coating

Plant-based

59.1%
Fruit purée
20%
Added sugar
Ingredients
Passion fruit purée, Water, Sugar, Kappa carrageenan, Carob gum
Snowflake
Non-Freezable

Passion fruit Espuma

78.8%
Fruit purée
20%
Added sugar
Ingredients
Passion fruit purée, Sugar, Gelatin powder 220 Bloom
Snowflake
Freezable
375%
Expansion when whipped

Passion fruit Iced Mousse

39.6%
Fruit purée
27.5%
Added sugar
Ingredients
Passion fruit purée, Heavy cream 36% fat, Sugar, Gelatin powder 220 Bloom, Egg whites, Glucose syrup DE60, Dextrose, Cold Inulin
Snowflake
Freezable
185%
Expansion when whipped

Passion fruit Mist

52.7%
Fruit purée
25%
Added sugar
Ingredients
Passion fruit purée, Sugar, Water, Gelatin powder 220 B
Snowflake
Freezable
405%
Expansion when whipped

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

Passion fruit chantilly cream

34%
Fruit purée
15%
Added sugar
Ingredients
Heavy cream 36% fat, Passion fruit purée, Sugar
Snowflake
Non-Freezable
240%
Expansion when whipped

Passion fruit cream

72.1%
Fruit purée
18%
Added sugar
Ingredients
Passion fruit purée, Sugar, Egg whites, Konjac, Agar agar
Snowflake
Non-Freezable

Passion fruit paste

Plant-based

45%
Fruit purée
48%
Added sugar
Ingredients
Passion purée, Sugar, Glucose syrup DE 38/40, Yellow pectin
Snowflake
Freezable

Absolu Passion fruit coulis

60%
Fruit purée
0%
Added sugar
Ingredients
Passion fruit purée, Absolu Cristal
Snowflake
Non-Freezable

Fresh Passion fruit paste

PLANT-BASED

79%
Fruit purée
20%
Added sugar
Ingredients
Passion fruit purée, Sugar, Agar-Agar, Carrageenan Iota
Snowflake
Non-Freezable

Intense Passion fruit mousse

50.3%
Fruit purée
16%
Added sugar
Ingredients
Passion fruit purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
220%
Expansion when whipped

Jellied Passion fruit Coulis

73.5%
Fruit purée
25%
Added sugar
Ingredients
Passion fruit purée, Sugar, Gelatin powder 220 Bloom
Snowflake
Freezable

Standard Passion fruit mousse

35.1%
Fruit purée
20%
Added sugar
Ingredients
Passion fruit purée, Heavy cream 36% fat, Sugar, Egg whites, Gelatin powder 220 Bloom
Snowflake
Freezable
210%
Expansion when whipped