This sorbet is scoopable straight from the freezer(-18C), it does not need to sit on the counter and defrost. It also has a low POD, so it's not very sweet. I'd say that the sweetness level is comparable to eating a fresh ripe mango.
Because mangoes have a high fiber content and addition of inulin this sorbet has a mouthfeel that is very similar to regular ice cream, rather than a regular sorbet.
Ingredients:
- 315g mango puree(no sugar added)
- 78g water
- 23g 42DE glucose syrup
- 37g erythritol
- 31g dextrose
- 15.6g cold inulin
- 3.4g sorbet stabiliser
Instructions:
- In a bowl mix together erythritol, dextrose, inulin and sorbet stabiliser.
- In a saucepan heat to 40C mango puree, water and glucose syrup.
- Whisk in the sugars with the stabiliser.
- Whisking occasionally heat the sorbet base to 85C.
- Pour into a container, cover with a lid or saran wrap.
- Chill the base as quick as possible to 4C. Let sit in the fridge for at least 8 hours.
- Churn in the ice cream maker.
- Freeze for at least 4 hours. Serve.
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