Blood peach & blackberry sorbet

& nectarine confit

Ingredients

RECIPE FOR 1000G OF SORBET

Blood peach / blackcurrant sorbet

Blood peach puree 680 g

Blackcurrant puree 50 g

Water 82 g

Inverted sugar 40 g

Caster sugar 95 g

Pectin 3 g

Nectarine confit

60% fruits / 32 Bx (+/-1Bx)

Pectin solution 325NH95 (5%) 40 g

Water 10 g

Inverted sugar 40 g

Caster sugar 80 g

Nectarine compote 500 g

Blood peach

The Andros Chef sweetened blood peach puree is a blend of peaches from France. Blood peach puree has a distinctive, sweet and juicy flavor that can enhance a wide range of dishes, from sweet to savory and also a deep, rich red color, which can add visual appeal to dishes and make them stand out.

Discover our Sweetened puree 90% product range

Preparation steps

1. D-2

Thaw the puree and compote.

2. D-1

Prepare the sorbet syrup: heat the water to +45°C. Add any invert sugar at this stage. Combine all dry ingredients (sucrose, pectin). Add them to the water while stirring vigorously. Blend to homogenise the mixture. Pasteurise at +85°C while mixing carefully. Blend. Cool to +4°C to complete the pasteurisation cycle. Add the defrosted fruit purée. Let mature for 24 hours.

3. Day - D

Blend and churn. Rapidly freeze to the core and store at -18°C or below. Serve – preferably at a temperature of -14°C.

4. Nectarine confit

Gently warm the nectarine compote, water, pectin solution, and inverted sugar to +45°C.Add the dry ingredients mixed together under strong agitation and blend.Pasteurize at +85°C.Cool down to +4°C.Ideally, let it mature for 24 hours.Blend and add the passion seeds before use.

A creation by

Stéphane Augé

After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence – Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.

Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.

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