Usually my ice-creams turn out pretty good in the pacojet, but sorbets always have a harder consistency to quenelle (due to the amount of water in the recipe), can someone share any secrets to make a more "pliable" sorbet, just something that I can quenelle perfectly?
The basic recipe I follow is:
350g fruit puree
80g liquid glucose
Other pacojet recipes are more than welcome! I know pacojet have recipes in their website, but the sorbet recipes turnout pretty similar to what I got.
Thanks for any inputs :)