Passion Fruit Sorbetto with Chocolate Chips

Passion Fruit Sorbetto 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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