Ingredients
(for 1kg, around 1.3 litres of sorbet)
Water 386 g
Olive oil 50 g
Sugar 200 g
Combined stabiliser 4 g
Glucose powder DE 36/39 30 g
Invert sugar 30 g
Léonce Blanc calamansi purée 250 g
Basilic 50 g
Preparation
Defrost the purée the day before, in the fridge.
Combine the sugar and the stabiliser then the glucose powder. Set aside.
Put the water in the pasteuriser or saucepan and heat gently.
At 35°C, add the olive oil. Mix.
At 45°C, add the invert sugar then the sugar, stabiliser and glucosemixture. Mix well.
Heat to 85°C stirring continuously and keep at this temperature for 3 minutes.
Blend well with the hand-blender.
Cool quickly to 4°C.
Leave to rest for at least 4 hours and no more than 16 hours.
Just before churning, pick the basil leaves and finely chop.
Blend very well with the Léonce Blanc calamansi purée.
Pass through a fine sieve if you don’t want any green bits in the sorbet.
Combine this mixture with the other one, blend again and
immediately churn at -8°C (adjust to your machine).
Turn out immediately into another container and freeze (ideally at -28°C).