Exotic mango blood orange chili sorbet
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
Recipe for 1000g of sorbet
Mango blood orange sorbet
Spice infusion 50 g
Pectin preparation 60 g
Inverted sugar 40 g
Water 20 g
Caster sugar 90 g
Sweetened mango puree
Andros Chef mango puree is perfect thanks to its 100% Alphonso variety bright colour, strong taste and an amazing thick and creamy texture. Mango puree is very popular with chefs for all their desserts or even in cooking and beverages. It goes particularly well with other exotic fruits such as passion fruit or even with ginger, caramel or white chocolate. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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D-2
Start to defrost the purées. Prepare the pectin solution.
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D-1
Make the sorbet syrup: heat the water to +85°C with inverted sugar and caster sugar. Add spice infusion while stirring vigorously. Blend. Pasteurise. Cool to +4°C to complete the pasteurisation cycle. Add the defrosted fruit purée. Blend. Whisk into the cooled syrup before ageing. Leave to age for 24h.
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On the Day
For purée-based sorbets: blend and churn. Rapidly freeze to the core and store at -18°C or below. Serve – preferably at a temperature of -14°C.
Processus :
The pectin solution is prepared at 5%, which is 50 g of pectin for 950 g of water. The pectin is blended with cold water. The mixture is then pasteurized at 85°C for 15 minutes before being rapidly cooled in a cooling cell.
