Molded and frozen black cherry and pomegranate airSorbet & ice-cream recipe
Molded and frozen black cherry and pomegranate air
- Frozen fruit purée 100% : Black cherry - 400 g
- Frozen fruit purée 100% : Pomegranate - 280 g
- Sugar - 5g
- Soy lecithin - 2g
- Gelatin mass - 140g
- TPT Syrup - 100g
Freeze silicone heart molds at -40°C.
Put black cherry and pomegranate purees in a measuring jug.
Add sucro and lecithin.
Melt the gelatin mass
Add it to the measuring jug.
Blend with Turmix.
Transfer to a high wide container.
Put the Foam Kit inside.
Let the air accumulate.
Let it rest for 2 minutes.
Place in the frozen heart mold.
Place in the freezer.
Make a hole at the bottom with a Parisian spoon.
Put it back in the freezer at -40°C.
Unmold and serve.
Fill with condensed milk Marasco 60% Vol. foam.
Place on top of raw pistachio, fresh cherry cut into pieces and pomegranate seeds mixture.
In this step