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Pacojet sorbet


Lia Tumkus
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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 

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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.

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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.

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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 :)

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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.

Notes from the underbelly

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