Hey Everyone,
Trying this again lol. I was able to add a small video of the the type of texture and shape of the sorbet I am trying to achieve this time. As you can see from the video, it’s a thin disc shaped sorbet, that once on the plate, you’re able to crack into it.
I’ve tried a couple ways but can’t seem to achieve this type of texture, it only becomes smooth and doesn’t hold shape when I put the sorbet in the molds.
Can someone please help to try to achieve this recipe. Thank you in advance.
by jr_in_sd
5 Comments
[deleted]
the disc just looks like a flat freshly frozen layer, over top a softer consistency.
also wow they really missed the money shot with that narrow f-stop
There’s been so many times I’ve referred people from chefit to this subreddit when they have ice cream questions. This may be the only time I’d suggest the opposite referral. I bet a chef will know the secret technique to achieve this.
I think you need to add a little water to the sorbet after it is made. The water will form larger ice crystals than the ones in the sorbet, giving it more structure and will let you form and hold a shape.
Chruning ice cream, et al, and adding sugars forms small ice crystals and lowers the freezing point of the mixture, which gives you the smoothness of ice cream (in general). But, it won’t hold a shape like you want because the ice crystals are small and break easily. You need larger ice crystals that don’t break easily in order to hold a structure.
This looks like its ice cream and ice. You have the ice cream, you need the ice – add more water.
Don’t overmix the water and sorbet, you want it just barely together. You don’t want the water and the sorbet to mix too much because you want the water to freeze and form large ice crystals around those smaller, creamy ice crystals of the sorbet so it will hold a shape, but still be creamy sorbet when you break it like in your video.
It won’t be as hard as ice, you just want the bigger ice crystals to hold a shape.
Don’t worry about the shape in the beginning, work on the texture.
You don’t want the sorbet to melt while doing this, so make sure everything is cold.
Use ice cold water and mix in a pre-chilled bowl. Spread the mixture onto a pre-chilled metal sheet pan to your desired thickness and freeze for at least a few hours so you know its set. Fiddle around with the water content and mixing from there based on the results. Then once you get the texture figured out, make the shape.
I’ve never tried this, nor do I make ice cream often, but this is what makes sense in my mind. Will it work? I have no idea, but I think it will.
Science is dope.
Thanks for the mini brain exercise, let me know if the experiment goes well.
If this was a plated dessert at a restaurant, chances are it’s a base with low freezing point kept in a blast freezer, and only unmolded when plating.