Consistent Sorbet Recipe

Discussion in 'Recipes' started by rockyuk, Nov 6, 2016.

  1. rockyuk

    rockyuk

    Messages:
    1
    Likes Received:
    10
    Exp:
    At home cook
    Hi Everyone,

    I am trying to find a way of making a consistently creamy textured sorbet recipe, I was wondering if anyone on here has used Guar Gum Powder or Agar Agar powder in their recipes?

    I am trying to keep the recipes vegan and vegetarian safe so I have to be mindful about the ingredients that I use. Also with the above powders how to you calculate it based on the quantity of liquid example 500ml or a litre, how do you calculate the correct quantity?

    Thanks

    Rockyuk
     
  2. chefross

    chefross

    Messages:
    2,767
    Likes Received:
    408
    Exp:
    Former Chef
    I must be missing something here.
    Sorbet is fruit juice, and sugar, nothing more.
    It's the technique that creates the texture.
    Why would you need chemicals?
    What would worry Vegans here?
     
    kimmit likes this.
  3. jellly

    jellly

    Messages:
    405
    Likes Received:
    39
    Exp:
    Professional Pastry Chef
    Sorbet stabilizers help keep the ice crystals small, which does help with the texture of a sorbet. One of the popular brands of stabilizer, Cremodan 64, contains whey protein so it is not vegan.

    Chefross- You mention chemicals, but I am not sure I would consider either agar (from seaweed) or guar gum (from the outer part of the guar bean) to be a chemical.

    Some varieties of sorbet don't need stabilizers if the fruit has enough fiber, like mango or banana. However, I think lemon is very hard to do without.

    Rocky- to your original question: are you using frozen fruit purees or fresh fruit? If using purees, your vendor can often supply a great chart for reference. I have used both Boiron's and Perfect Purees with great results. You will need to adapt your recipe to the variety of fruit you are using. When using fresh fruit, I will make a sorbet syrup and add it to the fruit, using a refractometer to adjust ratio. If you can't check brix, you may want to start with a base recipe from a reliable source. I have also had good results from the cookbook: Frozen Desserts.
     
  4. foodpump

    foodpump

    Messages:
    5,007
    Likes Received:
    560
    Exp:
    Professional Pastry Chef
    If you want to keep the ice crystals small, you need inverted sugar, available in tubs from your bakery supplier.

    Honey is a form of inverted sugar and will do the trick quite well, but it isn't vegan......
     
  5. chefross

    chefross

    Messages:
    2,767
    Likes Received:
    408
    Exp:
    Former Chef
    Jelly...
    I must take issue here with what you said.
    Lately Chefs have been adding what I call, non-food to aid in texture, and preservation of foods.

    Everything from drugs to textiles and everything in between can be made from plants and minerals.

    My point being that food doesn't need "additives" to insure proper consistency or texture.
    These recipes have lasted for decades without non food additives because great care was given to technique.

    Is it possible that these additives are being used to bypass the technique because the process is too complicated or time consuming?

    I can't answer, but I do know that for 46 years, I have never needed to add anything to a recipe other than the ingredients listed.
     
    Last edited: Nov 9, 2016
    drirene and nicko like this.
  6. knifeforhire89

    knifeforhire89

    Messages:
    12
    Likes Received:
    14
    Exp:
    Sous Chef, Pastry Chef
    When i make Sorbets (usually Guava, Passion Fruit, or Strawberry) I always have a puree handy because i normally have to make a large batch. A purple scoop for 500+ kind of numbers (like i am serving tomorrow). I use Three cups water, 1 cup sugar, and about half a cup of puree. Bring it to a boil, chill the liquid in an ice bath for a few hours. Then its into the ice cream maker. As long as i let it chill long enough, then slam it in the freezer immediately, i dont have any issues.

    The one time i used AUI's Ideale sorbet stabilizer it ended up being a sticky, gummy mess that never set properly.
     
    harpua likes this.
  7. harpua

    harpua

    Messages:
    660
    Likes Received:
    171
    Exp:
    Professional Pastry Chef
    I've had that experience with the stabilizer as well. I like to use trimoline and glucose. That stuff gets gummy and weird.