Gastronomixs

Sugar cane sorbet

This is easy to prepare and would make a beautiful component in a reconstructed mojito or caipirinha. The sorbet can be made in a sorbetière, Frix Air, Pacojet, or with liquid nitrogen just before serving. The cane sugar can be replaced with muscovado or molasses sugar.

Sugar cane sorbet

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Ingredients

200

g

cane sugar

50

g

glucose

750

ml

water

3.5

g

gelatin leaves

Preparation method

  • Place the cane sugar in a heavy-bottomed pan with 50ml of water and allow to lightly caramelise. Stir as little as possible to prevent crystallisation.
  • Add the rest of the water and allow the sugar to dissolve.
  • Soak the gelatin leaves in cold water and dissolve this in the cane sugar water.
  • Allow to cool and then churn to a sorbet in the sorbetière, Frix Air, or Pacojet.
  • If you are using liquid nitrogen, pour the cane sugar syrup in a double-walled bowl and whisk in the liquid nitrogen with a whisk. Gradually add the liquid nitrogen until you achieve the structure of sorbet.
  • The advantage of using this method is that it results in extremely fine ice crystals.

Serving suggestions

  • As part of a citrus fruit crémeux with red fruits and yoghurt sponge cake.
  • As part of a mojito with a twist.
  • As part of a dessert of marinated pineapple and espuma of banana and rum. 

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