Bellini sorbet

Bellini sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

Even though we are an Australian-based company trying to innovate and push the boundaries with our flavours, all the while keeping the Australian palate in mind, we often go back to our Italian roots for inspiration.

When asked to come up with an idea for a cocktail-inspired sorbet, we thought the famous Venetian Bellini would do the trick!

Domestic

Ingredients

Quantity Ingredient
350g water
70g prosecco
180g sugar
45g maltodextrin
5g stabiliser
350g see method for ingredients, (see note), assume 10% sugar

Method

  1. Mixing

    Put the water and prosecco in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water and prosecco hit 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the white peach purée and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the water and prosecco in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water and prosecco hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the white peach purée and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Note

  • For the white peach purée, you will need 4 or 5 white peaches. Remove the stones, then purée the flesh in a food processor until smooth. Do not peel the peaches.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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