Color deepened up nicely with thawing. Fennel oil on right. Fennel puree after pushing through strainer on the left.
The texture pre straining was similar to a blender puree of fennel, smooth but not 100% smooth. The fennel oil has a lot of particulate and should probably go through a cheesecloth for the most refined outcome.
Overall I would rate this process as equivalent to a vita mix. Given these results, I don't see much use for this at home yet to be honest. It might be handy for smaller volume purees, or assisting mise en place for a large dinner or one where you need the blender for a lot of other things
I did another watermelon sorbet today (right) compared to old. I added 2.5% inulin and am really happy with the results. The mouthfeel was a lot creamier, more akin to an ice cream, and the texture was noticeably smoother. I might try with 3.5-4% next time.
Watermelon sorbet: 378g pureed and strained watermelon flesh; 106g sucrose; 0.9g malic acid; 0.9g citric acid; 1.5g cremodan 64; 12.5g inulin. Blend, strain and freeze to -18C before processing on sorbet function.
