mango sorbet
Recipe courtesy of Devin Cowan, Executive Pastry Chef & Chocolatier, The Polo Club of Boca Raton (Fla.)
Ingredients
- mango purée - 2000 gms.
- passion purée - 520 gms.
- sugar - 700 gms.
- glucose powder - 227 gms.
- sorbet stablilizer - 10 gms.
- vanilla bean - 1 ea.
- water - 1102 gms.
Instructions
- Heat water and scraped vanilla bean to 60°C.
- In a separate bowl, whisk together sugar, glucose powder, and sorbet stabilizer.
- Once the water temperature has been reached, whisk in the dry ingredients.
- Bring this mixture to a boil. After a boil has been reached, removed from heat.
- Pour in melted purées and blend well with an immersion blender.
- Allow to rest in the cooler overnight before spinning.
