Mango passion fruit sorbet

Recipe

MANGO PASSION FRUIT SORBET

Recipe calculated for approximately 30 scoops

216 g (16%) - Water
208 g (15%) - Sugar
108 g (8%) - Glucose P
3 g (0,2%) - Sorbium
400 g (30%) - PONTHIER passion fruit puree
414 g (31%) - PONTHIER Alphonso mango puree
1 350 g - Total recipe

1.
Heat the water. At 30°C, add the sugar and Glucose P. Mix well. At 45°C, add the Sorbium and a small part of the sugar, previously mixed together. Cook at 85°C, pour over the purees and mix. Cool quickly to 4°C and leave to mature for 12 to 24 hours at 4°C. Mix again and churn.

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