Mandarin sorbetto

Mandarin sorbetto

Sorbetto al mandarino

By
From
PIDAPIPÓ
Makes
1 kg

This is one of my favourite autumn flavours. I like to serve this on its own because mandarin is not a common flavour, so it’s nice to just concentrate on it all on its own. It’s so refreshing and works really well as a palate cleanser.

Ingredients

Quantity Ingredient
600g freshly squeezed mandarin juice
200g filtered water
2.5g carob bean powder
200g caster sugar

Method

  1. Put the mandarin juice and water in a bowl and blend with a hand-held blender to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
  3. Gradually add the carob bean powder mixture to the mandarin mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C (this should take about 30–40 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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