Sour cherry Coulis for Ice Cream
Description
A coulis specially formulated for ice cream marbling and sorbets, as well as for ice cream sundae topping.
It can be stored at 40°F (4°C) until serving. Maximum recommended shelf-life: 4 months in the freezer for marbling or one week at 40°F (4°C) for topping.
Suggested uses
- Ice cream
Overall composition
Fruit purée
53%
Pectin NH
1%
Dextrose
8%
Trehalose
18%
Glucose syrup DE60
20%
Overall composition
100%
Fruit purée
Pectin NH
Dextrose
Trehalose
Glucose syrup DE60
Composition
1000 g
100%
Trehalose
180 g
18%
Dextrose
80 g
8%
Pectine NH
10 g
1%
Sour cherry purée
530 g
53%
Glucose syrup DE60
200 g
20%
Technique
Mix the trehalose, dextrose and NH pectin, then sprinkle over sour cherry purée at 40°F (4°C).
Blend well with an immersion mixer until homogenized, add the DE60 glucose syrup, then heat to 185°F (85°C), stirring constantly. Pour out immediately.
Sour cherry Coulis for Ice Cream
Vegetal
53%
Fruit purée
46%
Added sugar
Ingredients
Sour cherry purée, Trehalose, Glucose syrup DE60, Dextrose, Pectine NH
Freezable