Passion Fruit Sorbetto with Chocolate Chips
Hot and Cold Process Instructions:
1500g (52.9oz) water
1000g (35.3oz) passion fruit puree
550g (19.4oz) sugar
10g (0.4oz) fresh lemon juice
100g (3.5oz) PreGel Dextrose
140g (4.9oz) PreGel Fruttosa – Water & Milk Base – Hot/Cold Process
100g (3.5oz) PreGel Passion Fruit Fortefrutto
20g (0.7oz) PreGel Vellutina (Sorbitol Paste)
Lastly PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips)
Method of Preparation:
1. Combine all ingredients in a large plastic bucket.
2. Mix well for 2-3 minutes using an immersion blender.
3. Place in Hot Process or process immediately in batch freezer.
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