Strawberry lime sorbet basil & Sarawak pepper
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
Strawberry lime basil and Sarawak pepper
Strawberry French Origin puree 570 g
Spice infusion 100 g
Pectin preparation 60 g
Inverted sugar 50 g
Caster sugar 185 g
Fresh basil leaves 5 g
Strawberry French origin
The new frozen puree 100% strawberry from France origin is an Andros orchards special edition. Its blend of 3 varieties with Charlotte, Rubis and Malwina giving a unique organoleptic quality.
Discover our products range 100% pureePreparation steps
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Spice maceration
A week before, make the spice maceration: lightly crush the Sarawak pepper with a pestle in the cold water, leave it to macerate in a jar or vacuumpacked in the fridge.
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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, pectin solution, spice maceration, 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 and the basil leaves. 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.
