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.

[sverreef]

A couple of recent successes I've had using this approach:

 

Sorrel sherbet

 

(sorrel added Lauren Eldridge style)

 

 

 

On its own, it could have been a touch sweeter, so I might replace 4-5 grams of the cultured milk with fructose next time. When I paired it with "sorrel sugar", seen between the almond crumble and the sorrel sherbet, it balanced quite nicely however 🙂

 

 

Modernist Cuisine Sour Rhubarb sorbet variant

 

 

I had just enough DE42 powder left for this batch (57 grams), so the the DE33 conversion is just something I'll try in the future, since DE33 powder is easier to buy for me.

 

 

Served with roasted pumpkin seed crumble (made with the Pacojet coupe set) and rhubarb compote.

 

Like the sorrel sherbet, it could probably be slightly sweeter, but I'll have to compare the relative sweetness between this and the original MC recipe in Ice cream calculator to see how they match up. As you probably can tell from the picture, the texture was phenomenal though.

 

 

[Rajala]

Stumbled upon this topic in the right time. I'm going to make a cherry sorbet on Friday. However, it has Brix : 18° +/-2°B. I'm going to measure it when I get home though to get the exact reading. But how do I recalculate the base recipe? I feel like I should understand it, but my brain doesn't right now. Maybe I'll figure it out later, but just throwing it out if it's just as simple calculation that someone know.

[paulraphael]

13 hours ago, Rajala said:

Stumbled upon this topic in the right time. I'm going to make a cherry sorbet on Friday. However, it has Brix : 18° +/-2°B. I'm going to measure it when I get home though to get the exact reading. But how do I recalculate the base recipe? I feel like I should understand it, but my brain doesn't right now. Maybe I'll figure it out later, but just throwing it out if it's just as simple calculation that someone know.

 

I wrote a brief, maybe usable passage on how to use brix at the bottom of this article. 

That will probably be most helpful if you're using software to calculate your recipe.

If you aren't, a shortcut that should work:

1) calculate the amount of sugar in the fruit that the recipe was written for [eg; 100g fruit at 15°B = 15g.]

2) calculate the amount of sugar in the fruit you've measured [100g at 18°B = 18g]. 

3) calculate the difference, and us this adjust the sugars in the recipe.

[Rajala]

6 hours ago, paulraphael said:

 

I wrote a brief, maybe usable passage on how to use brix at the bottom of this article. 

That will probably be most helpful if you're using software to calculate your recipe.

If you aren't, a shortcut that should work:

1) calculate the amount of sugar in the fruit that the recipe was written for [eg; 100g fruit at 15°B = 15g.]

2) calculate the amount of sugar in the fruit you've measured [100g at 18°B = 18g]. 

3) calculate the difference, and us this adjust the sugars in the recipe.

 

Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this.

[paulraphael]

16 hours ago, Rajala said:

 

Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this.

 

I don't see a need to change mess the water. I'd work to eliminate added water entirely, but it often helps the fruit blend to a nice puree.