Gastronomixs

Blood orange sorbet

Blood orange is a lovely seasonal product with tartness, bitterness, and a bold, aromatic sweet flavour.

Makes 1540g.

Blood orange sorbet

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Ingredients

700

ml

blood orange coulis

600

ml

water

40

g

glucose

100

g

sugar

100

g

pro sorbet

Preparation method

  • Bring all the ingredients to the boil and stir well with a whisk.
  • Leave the basis to mature in the refrigerator for at least eight hours.
  • Use a hand-held blender to create a smooth mixture.
  • Churn into sorbet in an ice cream machine or freeze in Pacojet cups and churn just before serving.
  • It is best to store the sorbet in the freezer at -14°C.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Combines beautifully with coffee, chocolate, and anise.
  • In a composition with components of almonds, peach, and vanilla.

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