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Sorbet question

johG_241326

Hi.

I tried making a raspberry sorbet (raspberry juice and sugar) without an ice cream maker by freezing the mix in a sealed sous vide bag over night, and then break it down in a food processor to make it smooth. Then I filled a bucket with the mixed sorbet and froze it overnight. After trying this, I've got a technique question:

I placed the bucket into the fridge for ~15 minutes to unfreeze the sorbet a bit so that I could make a nice quenelle. The consistency was perfect, but it didn't take long before the quenelle melted (no hot components in the dish). Do you have any ideas for how I can make nice quenelles, but avoid the melting? Would a few gelatine leaves do the trick?

Also, I am thinking about making a blackcurrant sorbet. This time, I'm going to use liquid glucose instead of sugar, but I was also thinking about adding gelatin and maybe a bit of vodka. I've read that alcohol can make the concistency a bit better, but I'm afraid that the quenelle will melt to quick. Also, do you think that adding a bit of pectinase to the blackcurrant mix would improve the taste? In that case, how long should I let the blackcurrnat mix (with pectinase) sit, and is it okay to boil the mix (with pectinase) to melt the glucose (and maybe the gelatine)?

Thanks.

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Comments

tshewman

plating onto a dish that was kept in the freezer will help. cold sorbet onto cold plate.

johG_241326

Thanks. What are your experience in making the quenelle on a small cold plate and then putting the quenelle with the plate into the freezer again?

Also, any thoughts on the blackcurrant with pectinase and vodka?

tshewman

Putting it back in the freezer for very short periods would be fine. The challenge there however is two fold. Too long, ice crystals build up and the rich mouth feel can be altered because the sorbet because hard/stiff. Presumably you would use the pectinase prior to the blackcurrant being combined with remaining ingredients to remove the pectin and retain flavor. However, by removing it, it will make it (the juice)more fluid in the sorbet mixture. Add the alcohol and this will lower the freezing point (but make it smoother). This means it will melt quicker (so freezing it might not be a bad idea. I've tried pouring LN2 on ice cream and gels to get it to set quicker before putting it in the freezer and that works well. But generally that's if I have a shape or mould in mind.