Sour Cherry 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
65%
Guar gum
0.25%
Carob gum
0.25%
invert sugar
4%
cold inulin
5%
Glucose powder
6%
Sugar
6.5%
Water
13%
Overall composition
100%
Fruit purée
Guar gum
Carob gum
invert sugar
cold inulin
Glucose powder
Sugar
Water
Composition
1000 g
100%
Sugar
65 g
6.5%
Glucose powder
60 g
6%
Cold inulin
50 g
5%
Carob gum
2.5 g
0.25%
Guar gum
2.5 g
0.25%
Water
130 g
13%
invert sugar
40 g
4%
Sour cherry purée
650 g
65%
Expansion when whipped
146%
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).
Sour Cherry Sorbet
65%
Fruit purée
16.5%
Added sugar
Ingredients
Sour cherry purée, Sugar, Water, Glucose powder, Cold inulin, invert sugar, Carob gum, Guar gum
Freezable
146%
Expansion when whipped