Pear Sorbet

1. 1

   Bloom the gelatin (see page 29).

2. 2

   Warm a little bit of the pear puree and whisk in the gelatin to dissolve.

3. 3

   Whisk in the remaining pear puree, the glucose, elderflower cordial, salt, and citric acid until everything is fully dissolved and incorporated.

4. 4

   Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.

5. 5

   The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

6. 6

   We use Poire William puree and elderflower cordial in this recipe; both are easily found at amazon.com.

7. 7

   With all things fresh and seasonal, its always important to taste, taste, taste.

8. 8

   Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).

9. 9

   Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.

10. 10

    In a pinch, substitute 18g (1 tablespoon) corn syrup for the glucose.

No additional tips available.