LEMON GELATO

LEMON
SORBET
INGREDIENTS
159.1 g Dextrose
78.2 g Glucose 21 DE
7 g Cremodan SL 29 – Stabilizer
33.8 g Fructose
601.5 g Mineral Water
1 g Lemon Juice
1 g Lemon Zest
PREPARATION
01 In a mixing bowl, whisk Dextrose, Glucose, Cremodan SL 29, and Fructose
to combine. Set aside.
02 In a medium saucepan, heat mineral water to 40˚C.
03 Pour already combined ingredients (from Step 01) into saucepan.
Whisk occasionally until contents reach 85˚C.
04 Remove from heat and pour mixture into a clean bowl.
05 Zest lemon into mixture.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚ C.
07 Pour mixture though a colander into a new bowl to remove solids. If
needed, stir with a spatula to ensure all of the liquid has gone through
and the zest has been left behind. Discard solids.
08 Add lemon juice to the bowl and stir.
09 Pour into ice cream machine.
10 When machine reads less than -7˚C, dispense sorbet into a container.
Place in shock-freezer. When sorbet reaches -18˚C, it is ready to be served
and should be transfered to a standard freezer for storage.
11 To serve, scoop sorbet into a brand approved vessel and garnish.