Intro

I made a sorbet heavily inspired by this Modernist Pantry recipe. Mine is sugar-free and far less sweet.

Ingredients:

• 582g Water
• 270g Pistachio
• 60g Inulin (native)
• 40g Erythritol
• 20g Oligofructose
• 20g Xylitol
• 3g Salt
• 3g Stabilizer (I use CMC:Guar Gum:Lambda Carrageenan in 2:1:1 proportions)
• 2g Lecithin, soy
• Sucralose (equivalent of 18g sugar)

Instructions:

Blend everything together, freeze, churn in Ninja Creami or a similar device. Note that the recipe is 1 kg and it's slightly too much for 2 pints of my NC300. 950g should be perfect.

Tasting notes:

This is the first time ever when I tried a completely new recipe and it was so good I don't feel like I should change something. I didn't use my best pistachios because I didn't expect success and it was nevertheless very good.

As expected with this much pistachio, it's very intense. Texture…nut butter is a peculiar thing, feels dry and sticks to palate. This has a small bit of the same thing. This is a drawback to me, but so far I feel it's worth it. It needs a strong contrasting pairing. I ate it alone, it quickly overpowered my taste buds and…paled down. Something to clean my palate would have prevented that. I guess I will try it with chocolate next time.