Springtime Frozen Easter Egg strawberry, apricot & lemon 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
for 3 kg fruit sorbet
Apricot sorbet
65% fruit – EST 28 Bx – TS 33% – PAC 322
Water 80 g
Pectin solution 60 g
Inverted sugar 40 g
Caster sugar 85 g
Lemon sorbet
30% fruit – EST 29Bx – TS 31% – PAC 330
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
Water 35 g
Pectin solution 60 g
Inverted sugar 40 g
Caster sugar 120 g
Sweetened strawberry puree
The Andros Chef frozen strawberry puree is a blend of 3 varieties. Its flavour is intense and gives an excellent balance taste to our blend. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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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. -
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.
Processus :
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.
