A new approach to sorbet

[sverreef]

1 hour ago, paulraphael said:

 

That looks great. Would you consider it a sherbet, since it's got milk? 

 

Is cultured skim milk a common product in your corner of the world? I haven't encountered it. 

 

And what does "hot" signify in the inulin?

 

Sherbet is probably the right classification for it.

 

Lactic acid fermented cultured milk (2.6% fat) and cultured skim milk are traditional staples here in Norway. Similar to buttermilk, and as far as I know, the main reason buttermilk isn't available in Norwegian grocery shelves.

 

Sosa has two types of insulin. I recently got hold of the cold version too, which hydrates easier without heat, but I used the hot version this time, since I didn't want to change too many variables from the strawberry version I made when I only had the hot dissolving version.

 

https://www.sosa.cat/en/product/hot-inulin/

 

 

In some places Sosa claim that the hot version must be heated, but in other places, it is only mentioned as a recommendation, and cold dispersion /hydration (over night) seems to work OK for me. If I remember correctly, Sosa has a recipe on their website with cold dispersion/hydration as well, but I can't seem to find it on my phone at the moment.