Pear Sorbet
Ingredients
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- 1
Mix sugar + glucose + stabilizer dry.
- 2
Heat water to 40°C, incorporate the dry mix.
- 3
Bring to a boil 1 min. Cool down quickly to 4°C.
- 4
Add pear purée (35% of the mix) + lemon.
- 5
Blend with an immersion blender. Pear has a naturally low Brix, the sugar compensates.
- 6
Age at least 4h.
- 7
Churn. Pear sorbet oxidizes fast: the lemon is essential.
- 8
Store at -18°C. Serve at -11/-12°C.
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Per 100g
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