How to improve sorbets

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5 Responses

  1. Katerina says:

    Hey Anders,
    and how about the taste of italian meringue in sorbets? I used only whipped eggwhite for spoom, and hate it – it doubled its size, but the flavour of the fruit was heavily masked. Is it better with this kind of meringue?

    • Anders says:

      Dear Katerina!
      I actually intended to cover your question in my – UPDATE! now published – post on Italian meringue (or – UPDATE – in this post dealing with spooms) 😉 . But I would not dream about keeping you waiting, so – in short – I think that the Italian meringue really does a lot of nice things to sorbets! In a rather discreet manner, it seems to enhance and improve a lot of things. I may be partial, but somehow, it felt like it also boosted the flavour – but without actually ‘changing’ the original one. Which is different from spooms, where the ‘base sorbet’ really turns into something different.

      But this is very much a matter of proportions!

      If you add too much whipped egg white or Italian meringue to a sorbet base, you WILL end up with spoom. But if ‘correct’ proportions are used (= approximately about 1 egg white/meringue-equivalent per home-made standard batch), the original flavour/character of the sorbet should basically remain the same (in case you go with Italian meringue rather than just whipped egg whites, the original colours may pale somewhat, however).
      But the flavour should not be masked, and you should certainly not end up with spoom 😉

  2. franciss abi aad says:

    It seems from ur answer and your document – you are a real professional ice cream chef \
    katerina – don’t forget to reduce sugar from sorbet when you add Italian meringue

  3. Bridget says:

    All recipes I see on adding egg whites to a sorbets refer to one standard batch of sorbet. What will standard be? 500 ml, 1000 ml? Fruit to dugar and water ratio?

    • Anders says:

      Bridget,
      Adding slightly whipped egg whites to sorbets is not an exact science (at least not in home-settings) 😉 It also depends a bit on what character you’re looking for in your sorbet – if too much egg whites are added, for example, you will end up with spoom: this may be to your liking … or not.

      Therefore, the suggestion to add 1 egg white to a batch should best be understood as a rule of thumb.

      In most cream machines for home-use (with, say, a liquid capacity of up to 1 litre), adding one egg white to what usually goes into machine will typically give you a “reasonably” good effect. It goes without saying that the measurements need to be updated if your machine has a much larger capacity.

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