coconut sorbet

Coconut Sorbet

Basic level

A The Signature Collection basic recipe designed to create fresh, clean fruit sorbets with a balanced texture. In this version, coconut takes center stage in a creamy, delicate and versatile sorbet, ideal as a base for gelato desserts with an exotic profile.

COCONUT PURÉE 90%

3000g

Water

940g

Sucrose

650g

Dehydrated glucose

125g

Dextrose

225g

NEUTRAL BASE WITH FIBERS 15G

60g

PREPARATION

Ingredients

COCONUT PURÉE 90%  - Ravifruit - The Essentials

3000g

Water

940g

Sucrose

650g

Dehydrated glucose

125g

Dextrose

225g

60g

Preparation

  • In a bowl, add the sucrose, dextrose, glucose, and DOMORI NEUTRAL BASE WITH FIBERS 15G.
  • Heat the water and add the powders, mix, then add THE ESSENTIALS RAVIFRUIT COCONUT PURÉE 90%, previously thawed. Churn and extract.
  • Blast chill (-40°C) for 5–10 minutes.
  • Serve in the display case at -12 to -13°C or store at -18°C.
Eugenio Morrone

Eugenio Morrone

World Champion of Gelato

Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients.

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Crafted using IRCA Group professional solutions