Virgin pina colada combava 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

Virgin pina colada sorbet

Pineapple puree 200 g
Mango puree 200 g
Coconut puree 200 g
Passion fruit puree 110 g

Combava infusion 100 g

Pectin preparation 60 g

Inverted sugar 50 g

Caster sugar 80 g

Confit of pineapple

60% fruit / 33 Brix (+/-1 Brix)
Pectin solution 325NH95 (5%) 40 g
Inverted sugar 40 g
Sugar 95 g
Pineapple compote 500 g

Sweetened pineapple puree

Andros Chef makes a 100% blend of Costa Rica variety for its frozen pineapple puree. A puree lightly sweetened with a fresh and fruity taste. Perfect pairing with coconut, vanilla or citrus fruit. It is commonly used in sorbets and drinks, but it makes awesome mousses and entremets insert. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

D-2

Start to defrost the purées. Prepare the pectin solution.
D-1

Make the sorbet syrup: heat the water to +85°C with inverted sugar and caster sugar. Add combava 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.
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.