Blood plum sorbet

Blood plum sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I made this flavour for the first time about five years ago when my fruit and vegetable guy, Bill, had a few trays that he couldn’t sell because they were too ripe. I washed them, removed the stones and then used them in my sorbet, and I was blown away.

Since then, I have tried every year, when blood plums are in season, to reproduce that flavour, and although I get a good result, it’s never as good as it was that first time. I still ask Bill every year where he got those first blood plums from and he just can’t remember. It was just ‘some dude at the fruit market’.

Domestic

Ingredients

Quantity Ingredient
185g water
600g see method for ingredients, (60%), assume 11% sugar (see notes)
170g sugar
40g dextrose
5g stabiliser

Method

  1. Mixing

    Put the water and 200 g of blood plum purée in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water and plum purée hit 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the remaining 400 g of plum purée and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the water and 200 g of blood plum purée in a pasteuriser and select low pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water and plum purée hit 40°C, whisk in the powders; the pasteuriser will take the entire mix to 65°C, then will hold for 30 minutes before switching to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the remaining 400 g of plum purée and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Notes

  • For the blood plum purée, remove the stones from about 10 blood plums (or other plums), then purée the flesh, with the skin on, in a food processor. Do not strain.

    Because we don’t have enough water in this recipe to dissolve the powders, we need to heat up 200 g of the blood plum purée with the water. Heating the fruit alters its taste, so we only heat a small amount and keep the rest of the fruit purée fresh.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again