I am doing a peach sorbet following pierre herme recipe which literally said:
- 580g of peach puree
- 74g sugar
- 104g water
- 37g of glucose (I've used high quality honey instead)
- 4g of sorbet stabilizer which I couldn't find so I replaced it with 1 gelatin leaf.
I am using Cuisinart ICE 30-BC ice cream machine. I've used it once when I made vanilla ice cream and it worked great.
What I did is getting water and sugar to boil, remove from the heat, then added the honey and gelatin into the mix and pour it over the puree.
Pop it into the fridge at 4 degree Celsius for a night, and already putting the ice cream machin churning into freezer for 24 hours.
The sorbet didn't set at all. It has
confit texture which is between a
To test if the mix will freeze without the machine, I moved it to the freezer at 14 degree celsius and woke up this morning to check it and it was like a jelly texture and it was not an ice block at all.
Did I add lots of sugar ? Or the gelatin leaf was useless and not the correct substitute ? But 1 leaf is 2g and 2g for 580g of liquid + 104 water is not too much at all.