Chestnut sorbet

Sorbet & ice-cream recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Chestnut sorbet


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 1000 g
    • Mineral water - 645 g
    • Caster sugar - 140 g
    • Glucose powder - 130 g
    • Sorbet stabiliser - 5 g
    • Invert sugar - 80 g

    Heat the water and add the dry mixture of sugar, glucose and stabiliser. Let this syrup mature overnight before mixing it with the chestnut puree previously cooled to 4°C, and with the inverted sugar. Leave to mature for at least 3 hours.

    Mix this recipe before churning in a sorbet machine.


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