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Sorbet Stabiliser

Product is in stock

£4.50

SKU: AA0031
Size: 50g
Minimum Shelf Life: 3 months
Technique: Modernist and Molecular, Patisserie
Also known as: Super Neutrose
Recipe Ideas: Pistachio Ice Cream

Reviews:

Description

This sorbet stabiliser is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the ice is carried to table. 

Recommended dose

  • Fruits sorbets 4 to 5 g/l

Directions for use

  • Mix the sorbet stabiliser with the  total quantity of sugar in the recipe.
  • Add this powder mix to the liquid in the recipe while stirring.  Sorbet stabiliser will form lumps when it comes into contact with fat meaning milk and cream are not suitable.
  • Let the mix rest for about 15 minutes for the maturation process (i.e. in order to let the stabiliser act correctly)
  • Increase the temperature while stirring, and continue as usual.

Ingredients: Glucose, thickening agent E401 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)

Feefo Reviews

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Testimonials

  • Brilliant service, arrived within a couple of days. Will use again.

  • As a first time customer, I was really impressed by how quickly my goods arrived and how well packed they were. I would definitely use Sous Chef again.

  • A fantastic shopping experience. A great variety and easy to find. Good product information too.

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