Passion fruit sorbet

Sorbet & ice-cream recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Passion fruit sorbet


    • Frozen fruit purée 100% : Yellow Passion fruit - 840 g
    • Frozen fruit purée 100% : Mango - 160 g
    • Water - 1100g
    • Sugar - 366g
    • Glucose - 170g
    • Invert sugar - 36g
    • Stabilizer - 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.

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