Simple desserts do not necessarily translate into boring. A minimal composition of raspberry mint sorbet sandwiched between thin sheets of cocoa nib topped chocolate is an example of such.
For most sorbets I recommend a combination of sugars such as invert sugar, glucose and granulated sugar. Invert sugar and glucose along with pectin (or other stabilizing product) will control crystallization and provide a smoother product with a very good mouth feel. Stabilizers are especially helpful when sorbet is stored in freezers which do not maintain a steady temperature.
Raspberry Mint Sorbet
|15 oz||Water||450 g|
|7 oz||Granulated sugar||210 g|
|0.33 oz||Apple pectin||10 g|
|4 oz||glucose||120 g|
|1oz||Invert sugar||30 g|
|0.33 oz||Mint extract||10 g|
|2 lb 3 oz||Raspberry puree||1000 g|
- Pour water in saucepan. Thoroughly combine granulated sugar with pectin. Add to water, add glucose. Whisk to boil.
- Allow to cool and preferably allow maturing for 4 hours (or several days) in a refrigerator before adding fruit puree.
- Add invert sugar, mint extract and fruit puree.
- Churn in ice cream machine. If working with a semi commercial ice cream machine ensure that the machine is not over filled, that it has been well pre-chilled and that the sorbet mixture is very cold when adding to machine. This will ensure fast churning and thus resulting in a very smooth texture. (The longer the sorbet is being churned the larger the ice crystals will be)