Tamarillo Sorbet from Umami: The Fifth Taste by Regis Cursan
Combine water, dextrose, sucrose, and stabilizer (and heat to 185°F/85°C) to make a syrup. Cool it down until it drops below 4°C (39°F) and mix with the tamarillo purée using a hand blender....
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Cooking tools:
- Ice cream maker
- Immersion blender
- Instant-read thermometer
- Saucepan
- Stove
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 400 g (14 oz.) fresh tamarillo purée
- 350 g (350 ml) water
- 150 g (5 oz.) dextrose
- Black sesame paste
- 4 g stabilizer
- 93 g sucrose
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