Espresso sorbet

Espresso sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

Like the chocolate sorbet, the inspiration for this flavour came from being able to offer my dairy-free customers a few more choices, rather than always having to eat the traditional fruit sorbets.

The interesting thing about this flavour is that it still tastes very creamy, as if it has milk in it. This is because coffee naturally emulsifies the mix, meaning you get a lot of overrun (air incorporation) in the sorbet, making it really light and fluffy.

This gelato flavour works really well when topped with whipped cream, but it’s just as great without it.

Domestic

Ingredients

Quantity Ingredient
400g water
250g espresso, (see note)
225g sugar
60g dextrose
60g maltodextrin
5g stabiliser

Method

  1. Mixing

    Put the water and espresso in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water and espresso hit 40°C, whisk in the powders and bring the mixture up to 85°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 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 espresso in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water and espresso 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, 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

  • If you don’t have espresso, use 60 g of instant coffee dissolved in 190 g of water.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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