Passionfruit sorbet

Passionfruit sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I love passionfruit; it’s truly unlike any other fruit around. It has got the punch of a lemon with the full-bodied flavour of a mango.

A tip: If you are using a pasteuriser to make your sorbet, you will need to strain the seeds out of the pulp, because the pasteuriser will pulverise them into tiny pieces ... not very pleasant. Simply tip the pulp into a sieve and use the back of a spoon to push the pulp through the sieve, to extract as much of the juice as possible.

Domestic

Ingredients

Quantity Ingredient
485g water
160g sugar
50g dextrose
50g maltodextrin
5g stabiliser
250g passionfruit pulp, (25%), assume 12% sugar (see note)

Method

  1. Mixing

    Put the water in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water hits 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 strained passionfruit pulp and blend well using a stick blender (if using pulp with the seeds, you will need to use a hand whisk, as the stick blender will pulverise the seeds). 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 (or hand whisk if your pulp has seeds), 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 in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water hits 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 strained passionfruit pulp and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mix 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

  • This recipe uses strained pulp (without the seeds), as most pasteurisers will pulverise any seeds in the mixture. If following the domestic method, you can use either strained or unstrained pulp. If using pulp with seeds, you will need 9 or 10 passionfruit. If straining the passionfruit, you will need about 15 passionfruit.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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