The goal was to make a fresh but not to sweet tomato sorbet. It’s my third ever sorbet so I’m still eager to learn and improve. I’ll write down the recipe first then some observations.
Base :
3/4 cup [185g] Sugar
1/2 cup [175g ] Glucose Syrup
1/2 ts Xhantam Gum
1 1/4 · [300mL] water
Tomato puree :
1,9 pounds [850 g] Tomatoes
1 clove of garlic
40g of shallots
1 tbs of olive oil
A handful of basil, coriander, parsley
2 tbs of cider vinegar
1 tbs of lemon juice
I blend 2 cups of base with around 1,6 cup of purée.
And churn in a really basic ice cream maker, the one where you need to freeze the bowl before.
Some issues I have with the result :
The color is off, but it’s definitely because of the herbs, I’ll skip that next time.
Shallots bring a good taste, but I’ll add less next time.
The result was a way too hard sorbet, and I wish I had a smoother/lighter one.
I know it’s mostly because of the sugar ratio, but I didn’t really know where to go to have a sorbet that was not too sweet.
Sorry for my English, it’s not my native language.
If I miss some infos, I’ll be glad to give them.
by pornkid
4 Comments
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I don’t know about your question re: hard sorbet, but as an interested cook, I remember seeing a program where a clear tomato flavored liquid was drained from a rough blend of tomatoes & herbs – roughly blitz your ingredients in a blender (chunky not puree) and place that mix into a cheesecloth & let hang overnight, 6 or 8 hours.
The first few drops will be red (discard) but the rest will be clear and tasting of tomato. & you’re not to squeeze the cheesecloth because then you’ll get the reddish color in your flavored tomato liquid.
This could be interesting to control the color of your sorbet. But as I said, this is just an idea, I’ve not actually done this.
Problem is too little sugar. This recipe is at about 16% and sorbet should be 20-30%. I would try going to all glucose at 20% and reduce water by same amount as glucose is added. For color maybe try a small amount of beet juice.
The too hard sorbet is because the freezepoint is still too low, so it gets very solid. Sugars and stabilizers are the keys for you. A couple notes:
Xantham gum isn’t the best stabilizer for texture, especially for sorbets. It works well to a point but adding too much gives a slippery, slimy, non-newtonian fluid mouthfeel. The most common solution is to add multiple kinds of stabilizers to balance the texture. CMC is the premium stabilizer for sorbets, and the PAC/AFP is superb. Locust bean gum over xanthan is a good choice and gives a lot of smooth body, but requires a cooking step. Guar gum is roughly the same, but doesn’t require cooking, so may be preferred. Carrgeenan gives creaminess and prevents melt.
Besides the stabilizers, switch to higher ratios of a sugar with low sweetness but high AFP. Your best candidate is dextrose, which is 2 for 1 here. Glucose is also better than regular sugar (sucrose), and fructose can be used to balance out volume. If you really want to fine tune the ratios, use an ice cream calculator. Otherwise, try swapping out your glucose for something like 125 dextrose, which will yield a similar sweetness level to what you have here, but like 70% better AFP.
Other options: you could add some tomato liquer