This sorbet stabiliser is a combination of glucose syrup, locust bean gum and carrageenan, designed to stop crystals from forming as liquids sets. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the ice is carried to table.¡Å
Directions for use
- Mix the sorbet stabiliser with the ¡Åtotal quantity of sugar in the recipe.
- Add this powder mix to the liquid in the recipe while stirring. ¡Å
- Let the mix rest for about 15 minutes for the maturation process (i.e. in order to let the stabiliser act correctly)
- Increase the temperature while stirring, and continue as usual.¡ÅThe stabiliser does need heating to activate it so isn't suitable for recipes where you just blend fruit with ice.
Ingredients: Glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)
Sorbet stabiliser can form lumps when it comes into contact with fat, so it is not suitable for high fat creams. Instead use the¡Åice-cream stabiliser.¡Å