Pineapple 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

60%

CAROB GUM

0.2%

GUAR GUM

0.2%

DEXTROSE

4%

GLUCOSE POWDER

6%

SUGAR

14.1%

WATER

15.5%

Overall composition

100%

Fruit purée

CAROB GUM

GUAR GUM

DEXTROSE

GLUCOSE POWDER

SUGAR

WATER

Facing-Ananas

Fruit purée used

Extra Sweet Pineapple

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

141 g

14.1%

Glucose powder

60 g

6%

Dextrose

40 g

4%

Carob gum

2 g

0.2%

Guar gum

2 g

0.2%

Water

155 g

15.5%

Pineapple purée

600 g

60%

Expansion when whipped

163%

Technique

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

Sift into the water, 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).

Pineapple Sorbet

Plant-based

60%

Fruit purée

24.1%

Added sugar

Ingredients

Pineapple purée, Water, Sugar, Glucose powder, Dextrose, Carob gum, Guar gum

Freezable

163%

Expansion when whipped

Suggested recipes

See all recipes

Pineapple Coating

Plant-based

Pineapple purée, Water, Sugar, Kappa carrageenan, Carob gum

Pineapple Espuma

Pineapple purée, Sugar, Gelatin powder 220 Bloom

Expansion when whipped

Pineapple Ice Cream

Pineapple purée, Heavy cream 36%, Whole milk, Sugar, Fat-free milk powder , Powdered glucose DE33, Dextrose, Natur Emul (citrus ﬁber), Guar gum, Carob gum

Expansion when whipped

Pineapple Iced Mousse

Pineapple purée, Heavy cream 36%, Sugar, Gelatin powder 220B, Egg whites, Glucose syrup DE60, Dextrose, Cold inulin

Expansion when whipped

Pineapple chantilly cream

Heavy cream 35% fat, Pineapple purée, Sugar

Expansion when whipped

Pineapple confit NH

Vegetal

Pineapple purée, Sugar, Glucose Powder DE 33, Pectin NH

Pineapple fruit cream

Pineapple purée, Egg whites, Sugar, Konjac, Agar-agar

Absolu Pineapple coulis

Pineapple purée, Absolu Cristal Valrhona neutral topping

Fresh Pineapple fruit paste

Plant-based

Pineapple purée, Sugar, Agar-Agar, Carrageenan Iota

Standard Pineapple mousse

Pineapple purée, Heavy cream 36% FAT, Sugar, Egg whites, Gelatin powder 220 Bloom, glucose syrup DE 60, Tara gum

Expansion when whipped