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I've made a few iterations of this since last time, including a control batch identical to the trehalose free version posted above. The control version was a bit too dense/sticky for my liking, and I couldn't make the quenelles release cleanly from the spoon. I'm guessing this may be caused by using the creami vs churning. Less aeration perhaps? It could perhaps also be the inulin I'm using: Sosa inulin hot. Mixing the two batches - approximately 3/4 control and 1/4 my original adaptation solved the scooping issue i experienced with the control batch: My favourite compromise of flavour release, sweetness and scoopability has been this however: 112.5g Boiron Strawberry puree 498g Clarified strawberry juice 25.5g Inulin (Sosa inulin hot) 33g Dextrose 57g Glucose powder DE42 22.5g Erythritol 1.5g CMC 0.75g Guar gum 0.75g Lambda carrageenan 0.75g Salt 2.5g Malic acid @paulraphael Have you considered Flaxfiber as an alternative/addition to this approach to sorbet? Seems to have very interesting properties and applications, not only for sorbets:

I've had this happen once myself (but just barely visible). Do you remember which processing mode you used when this happened? For me it happened when I selected the ice cream mode instead of light ice cream, which I normally use. My theory is that the reduced rpm and shorter processing time of the ice cream mode resultsled in excessive torque on the spindle when it was used in conjunction with a hard and/or cold ice cream mixtures.

I've not been able to source trehalose here in Norway, so I've just tried a version of your trehalose-free version in the Ninja Creami. To work around the somewhat dull colour of the Boiron strawberry puree I had available, I made two changes to the recipe: Puree replaced 1:1 with clarified strawberry juice with brix 9.2% (made in the Spinzall) and water replaced 1:1 with strawberry powder to reintroduce some (?) of the solids I lost because of the clarification. Finally, acidity was adjusted with a couple of grams of malic acid. I have not calculated PAC/POD and freezing point for this version, but the mouth feel and scoopabiliy was absolutely spot on after one spin in the Creami on the light ice cream setting, and the flavour was pretty close to perfect too, so thanks a lot for the recipe 😀 Next time, I'll probably try to reduce the sweetness a fraction without altering the total amount of solids. From the left-over strawberry juice, I also made a strawberry "creme anglaise". The sauce was good, and presented the strawberry flavour in a contrasting texture and temperature to the sorbet, but as a complete dish, the sauce and sorbet were just too similar in flavour profile...

Chefsteps presented this technique as a hack in the following recipe a few years ago: https://www.chefsteps.com/activities/aerated-peanut-butter-brittle Considering the price tag on a chamber vacuum sealer, you may want to consult your machine's producer before you try it, but I would be very surprised if a "power outage" in the middle of a vacuum cycle would affect a vacuum machine negatively.

If your machine can't be programmed to run an extended vacuum cycle, as seen in the vide linked below, you could try to unplug your machine's power cord as soon as it has reached the desired vacuum level (before the seal and repressurization step). The stop button will usually just skip to the next step in the vacuum cycle.

Norway is correct 🙂 I don't mind the seeds when I pick them straight into my mouth (or if I don't have enough left for a reasonably sized vacuum pouch), but in a dessert, they should definitely be removed.

I pick them and make it myself: My cloudberry fluid gel is a mix between a cloudberry sauce/coulis I've made and improved upon for years and the Chefsteps fresh orange fluid gel recipe: https://www.chefsteps.com/activities/fresh-orange-fluid-gel The ingredients of the granita I made yesterday was identical to this, with the exception that gellan and xhantan gum was substituted with 2.5g gelatin, and I also omitted the salt. The granita was OK, but unlike the fluid gel, it needs more work, or maybe I just served it too cold?

I love the artistic flair of your plating, @EnriqueB. Lots of inspiration there, and your flavour combinations sounds intriguing too 🙂 I REALLY need to figure out a way to run ICC on one of my Linux computers soon. If not, I guess I'll have to invest in a cheap Windows tablet just for ICC... Here are a couple of my latest experiments by the way: Pineapple sorbet Adapted from the MC sour rhubarb sorbet recipe. 407g Boiron Pineapple puree 56g Glucose powder DE42 16g Sugar/sucrose 1,5g Salt 3g Citric acid (to taste) Everything added to blender for a quick blend before filling the Creami pint and freezing. The texture and flavour of the sorbet were both spot on. The toasted coconut milk curds (latik?) and pineapple caramel needs tweaking however. I should also have used a flavourful liquid when I compressed the fresh pineapple, but I didn't have anything available at the time. Today, I did a test of our Christmas Eve ice cream, which I prepared a triple batch of earlier this week. Thyme infused Creme Fraiche ice cream Served with vanilla panna cotta, cloudberry granita (will be replaced with cloudberry fluid gel on Christmas Eve for better flavour release) and honeycomb tuile. The ice cream base is as usual the Chefsteps creme fraiche ice cream, which has been infused (sous vide) with fresh thyme for 20 minutes at 80 degrees Celsius. A big thanks to @paulraphael for the inspiration and ratios for the infusion. Unlike the pineapple sorbet, the thyme ice cream was not a hit with my nephew and niece, but it's one of my absolute favourites, and as a bonus, the flavour pairs really well with cloudberries 😀

Approximately, somewhere along the west coast of Norway...😋

I got lucky and caught the back end of a decent Boletus edulis "fruiting" about a month ago. Ended up with over 2 kilograms, including a few bay boletes (Imleria badia), which was a first for me 🙂 Not that I really need more boletes now, but I'm hoping for a second fruiting later this month or early October.

I'm really looking forward to see what you'll make with your Creami, Mars. Once I'm done with the mushroom foraging season, I also have to have a proper look at your IG 🙂 Between fly fishing and vacation trips, I've not had much time to make ice creams. I finally gathered all the ingredients (minus freeze dried strawberry powder) and the time to make the complete Modernist Cuisine sour rhubarb sorbet dish. Both the salad and the gazpacho tasted great, but I feel that they didn't work 100 per cent together with the rhubarb sorbet. Sorbet made with Fulton's strawberry surprise rhubarb. Good flavour, but the texture was a bit too sticky. I think maybe the length the rhubarb stems are cut before you sous vide them impact the amount of pectin you end up with after the straining step? At least I've had my best result when I cut the rhubarb in 2-3cm pieces. I also made a strawberry version of the blueberry/creme fraiche recipe I posted back in March: Good flavour, but the highlight of the dish is definitely the pairing of strawberry and roasted pumpkin seed praline (hidden under the fresh strawberries), which I've tried to recreate from a strawberry desert I got at restaurant Kontrast in Oslo two years ago. Lastly, I found over 2 kilos of cep/penny bun/porchini mushrooms (Boletus edulis a couple of weeks ago, so naturally, I had to try to make a mushroom ice cream.... As usual, I used the CS creme fraiche recipe as the base, and modified it with cues from this grilled cep ice cream recipe from El Celler de Can Roca: http://www.lomejordelagastronomia.com/en/dishes/grilled-cep-ice-cream-0 I made two batches. This one is without the deglazed pan juices and had a very clean, fruity and distinct cep flavour. I skipped the caramel, smoke and confit cep caps from the El Celler de Can Roca recipe, but together with an almond crumble (100g peeled and roasted almonds, 2g salt, 68g Scandinavian dark syrup) and pickled chanterelles, it was simply amazing 😀 The pickled chanterelles were made following Mikael Svensson's recipe, and aged for three years in the back of the fridge... I can't link directly to the translation, but if you copy the link to https://translate.google.com/?sl=auto&tl=en&op=websites, you should be able to get a decent translation of the recipe: https://www.dn.no/smak/sylteskolen/smak/mikael-svensson/sopp/-sopp-blir-bedre-jo-lenger-den-star-pa-glass/2-1-679891

I didn't have PX vinegar at hand, so I used oloroso sherry vinegar instead, which I sweetened and diluted a bit with sugar syrup and gelled/thickened with ultra-sperse 3. I liked it, but I had to use it sparingly to not overpower the ice cream. For this pairing, it would probably be a better match to make the fluid gel from PX and/or PX vinegar, so I guess I'll have to try that once I make the next batch of coffee ice cream in the fall/winter. As far as I could tell, it didn't affect the texture, so you're probably right that it's unnecessary to strain out the coffee speckles.

I finally had the opportunity to test the MC Sour Rhubarb recipe as written, with the straining step done before blending. It clearly made a difference, resulting in a much lighter and less creamy sorbet. The texture was easier to scoop (less sticky) - training/experience and a better spoon helps too - but as far as mouth feel goes, the perfect balance might be somewhere in between the two extremes. I have another batch in the freezer where I used a slightly coarser sieve (and a different type of rhubarb), so the experiments will continue...

I never had the time to make the dish I envisioned, and the Pedro Ximenez fruit glass ended up as a (very tasty) fruit leather which didn't make the plate. So the coffee ice cream ended up with a simple pairing of dark chocolate crumble and sherry vinegar fluid gel: The accessories needs work, but at least the ice cream tasted great and had a wonderful texture. The only thing I would change in future iterations, is to strain the ground coffe before infusion, as the grinder I have access to made some powder which went through the sieve I used when straining the infused mixture. I don't think it affected the flavour or texture though, so it's just a visual refinement. I used the light ice cream program + one respin in the Ninja Creami by the way. That made the ice cream perfectly smooth, but a bit too warm. After approximately 20 minutes in the freezer, it had the right temperature and consistency for quenelling though 🙂 When I use this base recipe in the future, I might experiment with a drop of polysorbate 80 to increase resistance to melting a bit.

If I use a heat sensitive flavoured liquid, like blueberry juice, with the CS creme fraiche recipe, I only hydrate the LBG in the milk and sugars, and add the flavoured liquid during the blending (homogenizing) stage. If I use sous vide to hydrate the LBG, I often include the creme fraiche in the vacuum pouch as well, but I'm not sure if that makes a noticeable difference.