• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Lia Tumkus

Pacojet sorbet

15 posts in this topic

Hi everybody!

 

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

550g water

80g sugar

80g liquid glucose

60g trimoline

10g stabiliser

 

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 :)

 

Love,

 

Lia 

Share this post


Link to post
Share on other sites

I recommend getting a refractometer. (I got one on eBay cheaply, look for one that reads from about 15-45, at least) Different fruit purees have differing brix levels, you may need to adjust your level of sweeteners. For the finished, unfrozen product: 27 is the ideal number, 30 and over will initially have a nice texture, but you'll get pools of syrupy stuff within a few hours. Under 26 and you get grainier texture and larger crystals.

Share this post


Link to post
Share on other sites

For sorbet I use 2 parts puree 1 part simple syrup. 1/2 sugar 1/2 water 

Share this post


Link to post
Share on other sites

I second the refractometer. Once you get one you'll wonder why you didnt go for it sooner!

Share this post


Link to post
Share on other sites

I think you'll be happy with this:

 

110 g Powdered Glucose

240 g Sugar

18 g Stabilizer

455 g Water

1000 g Puree

 

Whisk together the dry ingredients. Add the water and boil. Remove from heat & add puree with buerre mixer. Works for regular ice cream machine as well.


Always speak your mind. Those who mind don't matter and those who matter won't mind.

Share this post


Link to post
Share on other sites

Thanks for the refractometer idea Lisa Shock and minas6907, I'll look into that, I never actually use one, but I guess is time for me to do it :) thanks for the ideal numbers Lisa, I wouldn't know where to start.

Thanks for your recipe pjm333! So simple, so easy!

Thanks Drewman, I'll definitely order some powdered glucose ASAP and I'll give your recipe a go as well :)

Share this post


Link to post
Share on other sites

Update: Drewman your sorbet recipe worked incredibly well! I'm super happy with that! But I'm definitely buying a refractometer for the future! Thanks again!

Share this post


Link to post
Share on other sites

when you say "stabiliser" what is it?? i mean whats the name of the product???


i cook, i sleep, i ride.

Share this post


Link to post
Share on other sites

formula400 when I say stabilizer I mean ice cream stabilizer, I guess any brand will do. The one I use is a powder that prevents ice cristals to form.

Share this post


Link to post
Share on other sites

It makes sense to use a stabilizer designed specifically for sorbets. Some stabilizing ingredients (like kappa carrageenan) react with calcium, so they'll give a very different result in a dairy formula than a non-dairy one.

Share this post


Link to post
Share on other sites

Good point paulraphael I'm definitely using the one specialized for sorbets, it never occur to me why they make that difference... Thanks for the heads up mgaretz!

1 person likes this

Share this post


Link to post
Share on other sites

The other difference is that a lot of ice cream blends contain emulsifiers ... sometimes lots of mono- and di-glycerides, especially if they're intended for egg-free ice creams. These won't hurt anything, but sorbets don't need emulsifying.

Share this post


Link to post
Share on other sites

Awesome! I never had much knowledge on sorbets! Great stuff! Thanks for sharing paulraphael :)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
  • Recently Browsing   0 members

    No registered users viewing this page.