Blackcurrant Sorbet #shorts #youtubeshorts

By Bruno Albouze · 30 min

Ingredients

Instructions

1. Mix the sugar, glucose powder and sorbet stabilizer together and set aside.
2. Warm the 245 g water to 104°F/35°C in a saucepan. Add the dry ingredients and blend with an immersion blender.
3. Cook the syrup to 185°F/85°C, stirring constantly with a spatula. Remove from the heat, add the bloomed gelatin if using it, then strain the syrup over a frozen bowl and cool it in an ice bath.
4. Mix the syrup base with the 110 g water and the cassis puree.
5. Refrigerate the mixture to mature for at least 4 hours and no more than 24 hours.
6. Churn the chilled mixture in the ice cream maker for 45 minutes.
7. Transfer the sorbet straight into a frozen container, press parchment or freezer bag onto the surface, seal and label with the date.
8. Freeze for at least 4 hours before scooping. Keep up to 6 months at -18°C.

Summarized from Bruno Albouze's video. Watch it for the details.