Sorbet Passion Fruit
Advanced level
A passion fruit sorbet made with The Signature Collection products, designed to highlight the full aromatic intensity of the fruit. Fresh, clean and vibrant, it combines the purity of Ravifruit passion fruit with the structure of Domori Base Neutra with Fibre 15G.
Passion fruit puree 90% |
2000g |
Water |
1964g |
Sugar |
700g |
Dehydrated glucose |
150g |
Dextrose |
126g |
Neutral base with fibers 15g |
60g |
Mixture
Ingredients
Passion fruit puree 90% - Ravifruit
2000g
Water
1964g
Sugar
700g
Dehydrated glucose
150g
Dextrose
126g
Neutral base with fibers 15g - Domori
60g
Preparation
- In a container, combine sucrose, dextrose, glucose, and DOMORI 15G NEUTRAL BASE WITH FIBERS.
- Heat the water and add the powders, mix, then incorporate the previously thawed RAVIFRUIT 90% PASSION FRUIT PUREE.
Final composition
- Churn and scoop.
- Shock-freeze (-40°C / -40°F) for 5–10 minutes.
- Serve at display temperature of -12 to -13°C (10–8°F) or store at -18°C (0°F).
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.
Crafted using IRCA Group professional solutions
GELATO
