Exotic Sorbet
Artisan
Restaurateur
Ingredients
450 g Water
380 g Caster sugar
140 g SOSA Glucose Powder DE 33
20 g SOSA Inulin
50 g Invert sugar
10 g SOSA Prosorbet Natur 5
625 g Passion fruit purée
425 g Coconut purée
425 g Pineapple purée
Heat the water to 105°F (40°C) then add the sugars and stabilizer.
Bake at 185°F (85°C).
Cool to 40°F (4°F).
Add the purées.
Leave to sit for at least 4 hours.
Strain, mix using an immersion blender and churn.
Store at 0°F (-18°C).
