poire illustration pear Aurélie Sartres andros chef

Anise & pear sorbet "Le Petit Jaune"

A creation of 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.

Ingredients

Anise Maceration

Water 90 g

Star Anise 10 g

Pectin Solution

Water 95 g

Pectin 325NH95 5 g

Pear and anise sorbet

Water 40 g

Anise Maceration 50 g

Pectin Solution 60 g

Invert Sugar 30 g

Granulated Sugar 95 g

Williams Pear Puree 725 g

Sweetened Williams pear puree

Guaranteed French Origin. Processed at our Valence facility, this sweetened puree is made exclusively from Williams pears, a variety renowned for its melting texture and delicate graininess, highly valued by pastry chefs. Harvested at optimum ripeness and processed fresh, the pears express their true character through a generous texture, balanced sweetness and a long-lasting flavour. Its authentic ripe pear taste pairs beautifully with chocolate, caramel and praline desserts, while also complementing savoury creations and cheese-based recipes.

Discover our products range Sweetened puree 90%

Preparation steps

Anise maceration

Blend the water and star anise. Reserve in a cool place in a jar for 3 to 4 days. Strain and use.
Pectin solution

Blend the water and pectin. Pasteurize at 85°C while stirring for 15 minutes. Cool rapidly to 4°C and store in a cool place. Use within one week.
Pear & anise sorbet

Prepare a syrup with water, anise maceration, pectin solution, invert sugar, and granulated sugar. Blend the mixture and pasteurize at 85°C. Cool rapidly to 4°C. Add pear puree, blend. Let it mature for 24 hours. Blend and churn. Place in a container and rapidly freeze to the core. Store at -18°C. Serve ideally at -14°C.