Blood plum sorbetto

Blood plum sorbetto

Sorbetto alle prugne rosse

By
From
PIDAPIPÓ
Makes
1 kg

This is one of my favourite sorbetto flavours – I can’t go past its colour, texture and refreshing taste. I love seeing the skin here because it shows that you have used real ingredients and it’s like you’re eating the actual fruit; I really don’t like it when you taste a sorbetto and you can tell that the fruit used has been cooked or was frozen, as you don’t get that same fresh ‘realness’.

Ingredients

Quantity Ingredient
600g blood plums, stoned and cut into small pieces
185g filtered water
5g carob bean powder
210g caster sugar

Method

  1. Put the plum pieces and water in a bowl and blend with a hand‑held blender until smooth.
  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 powder and sugar mixture to the plum 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 15–20 minutes, 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 30–60 minutes) detach the canister or scoop the gelato 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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