Springtime Frozen Easter Egg

strawberry, apricot & lemon sorbet

3608580816911 selection strawberry sweetened puree 1kg

Ingredients

for 3 kg fruit sorbet

Apricot sorbet

65% fruit – EST 28 Bx – TS 33% – PAC 322

Apricot purée 725 g

Water 80 g

Pectin solution 60 g

Inverted sugar 40 g

Caster sugar 85 g

Lemon purée 100% 10 g

Lemon sorbet

30% fruit – EST 29Bx – TS 31% – PAC 330

Lemon puree 100% 300 g

Water 331 g

Pectin solution 100 g

Inverted sugar 40 g

Caster sugar 229 g

Strawberry sorbet

65% fruit – EST 28 Bx – TS 32% – PAC 322

Strawberry purée 725 g

Water 35 g

Pectin solution 60 g

Inverted sugar 40 g

Caster sugar 120 g

Lemon purée 100% 20 g

Sweetened strawberry puree

Thanks to our fruit sourcing expertise and processing capabilities close to the growing areas, this puree is crafted from a blend of strawberry varieties sourced from Eastern Europe and the Mediterranean basin, enhanced with a touch of Mara des Bois. This carefully selected combination delivers a puree with a bright red colour, an intense aroma and the generous flavour of ripe strawberries, complemented by delicate wild strawberry notes. Valued by professionals for its rich aromatic profile, it is ideally suited to pastry, ice cream, confectionery and beverage applications.

Discover our Sweetened puree 90% product range

Preparation steps

1. Sorbet process

Heat the water to +45°C. Add the dry ingredients mixed together under strong agitation, then blend. Pasteurize the syrup at +85°C. Cool down to +4°C. Add the purees and blend. Check the Brix with a refractometer to ensure it is at 30 Bx. Let it mature for a minimum of 1 to 4 hours, ideally 12 to 24 hours. Blend again before churning.

2. Assembly

Using a spoon, mold the three sorbets together, creating waves to achieve a marbled effect. Place the molds in the freezer to allow the sorbets to solidify.

Process:

The solution is prepared at 5%, with 50 g of pectin for 950 g of water. The pectin is mixed with cold water. The mixture is then pasteurized at 85°C for 15 minutes before being rapidly cooled at 4°C.

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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