Mango, Passion Fruit & Coconut Praliné Sorbet
Pour the water into a saucepan. Heat to 105°F (40°C). Mix the Inulin, Dextrose and Maltodextrin with the Prosorbet and Natur Emul, then add to this to the water, followed by the glucose DE 60.
Heat to 140°F (60°C).
Combine with the praliné to make an emulsion. Pasteurize at 185°F (85°C).
Quickly cool back down to 40°F (4°C), add the fruit purées, then leave to sit in the refrigerator for 12 hours.
Mix using an immersion blender and churn.