Go to the Recipe: Cherry Sorbet
The fruit purees generally come frozen. Do you thaw before adding in step 2?
Can i cange the fruit puree to get for example an banana sorbet or does it mess up the recipe
Can I use freshly blended cherries rather than the canned puree? Is there a difference/are the canned cherries cooked?
Hi Jack, Yes you can certainly use fresh cherries as a like for like swap. I would recommend cooking the fresh cherries sous vide at 148°f for 1 hour first. The biggest difference between fresh and the canned is the cooked natural pectin that will be in the cans, by cooking the fresh sous vide first you will achieve this and add a natural stabilizer that you won't have with out the cook.
Can this recipe be made with agar in place of gelatin so I can serve this to my veggie friends?
You can use 0.5% agar agar to replace yes or the same percentage(0.5%) of locust bean gum is a bit less work.
I don’t understand the yield on this. I couldn’t get cherry puree in time so I did it myself. Hulled 840g of cherries, cooked SV for 1 hour at 148F, then blended and strained. Ended up with 715g of puree.
I adjusted that number in the recipe and continued on with it. It called for 5.6g of bronze gelatin which I didn’t have so I used 4g of knox powdered gelatin.
Everything went well and I have it cooling in the refrigerator until I make it with dry ice tomorrow.
The yield is probably around 1300-1400 grams.
All fine with me. Happy to have more. Just don’t see how this is supposed to yield 600g.
