Anise & pear sorbet - Andros Chef, professional fruit ingredients

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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.


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

Andros Chef is using 100% Williams pear origin to make the frozen pear puree. More flavoursome with a typical grainy texture, Williams pears are well appreciated by pastry chefs. It has a refined taste and ripe flavour, pairing perfectly with chocolate dessert or caramel and praline. It can be also paired to dishes and cheese. Our Williams pears are processed fresh and ripe in Andros’ plant in Valence, south of France. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Anise maceration

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

  2. 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.

  3. 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.

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