This sorbet stabiliser, also known as Super Neutrose, 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.
- Fruit 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.
- 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. The stabiliser does need heating to activate it so isn't suitable for recipes where you just blend fruit with ice.
Ingredients: Glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)
Sorbet stabiliser can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the ice cream stabiliser.
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