Coconut orange sorbetSorbet & ice-cream recipe
Coconut orange sorbet
- Frozen fruit purée, sugar added : Coconut - 900g
- Frozen fruit purée : Orange and Bitter Orange - 100 g
- Frozen concentrated preparation : Orange - 10 g
- Water - 470g
- Sugar - 180g
- Dextrose - 70g
- Invert sugar - 60g
- Super neutrose - 8g
Combine 100g sugar and stabilizer.
Warm the water to 35C° and add the sugar/stabilizer mixture.
At 45C°, add the glucose powder and the rest of the sugar.
Boil this syrup and cool down at 4C°.
Pour this syrup into the purees and blend with hand blender.
Rest a minimum of 5h in the fridge. Blend again with hand blender and churn.
In this step