Cherry Ball

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Sorbet is a frozen treat that combines the freshness of natural ingredients with a light and refreshing texture. Unlike ice-cream, sorbet does not contain dairy products, making it a perfect option for those looking for a lighter alternative or who are lactose intolerant. Made mainly with fruit, sugar and water, it is characterised by its intense flavour, as well as its ability to enhance the natural flavours of its ingredients.

We can discover the balance of sorbet in the Cherry Ball recipe, a mix that combines the vibrant flavour of cherries with a spectacular presentation. This dessert not only delights with its freshness, but also impresses with its visual elegance. At the heart of this recipe is cherry sorbet and a vanilla-tonka ice cream whose smooth and creamy texture is fundamental to the success of the dessert.

To achieve this perfection we would like to highlight the use of Prosorbet 5 hot/cold natur. This stabiliser is essential to maintain the ideal consistency of the sorbet, allowing it to remain firm and free of ice crystals, regardless of temperature variations. Thanks to its properties, cherry sorbet acquires a silky texture and stability that enhances both the taste and the final presentation of the recipe.

If you want to find out more about how to achieve optimal stabilisation of your ice creams and sorbets, we invite you to read more about it in our specialised post: How to stabilise ice creams and sorbets?

Cherry Ball

To achieve this perfection we would like to highlight the use of Prosorbet 5 hot/cold natur. This stabiliser is essential to maintain the ideal consistency of the sorbet, allowing it to remain firm and free of ice crystals, regardless of temperature variations.

Ingredients
  

Cherry Ball

  • 60 g Cherry and hibiscus sorbet
  • 60 g Vanila and tonka ice cream
  • 20 g Pavlolva Base
  • Absolu Cristal Valrhona

Cherry and hibiscus sorbet

  • 1000 g Cherry purée Ravifruit
  • 120 g Glucose 33 DE Sosa Ingredients
  • 380 g Sugar
  • 300 g Water
  • 5 g Prosorbet 5 cold/hot natur french Sosa Ingredients

Vanilla-Tonka iced cream

  • 500 g Whole milk
  • 60 g Milk powder 1% Sosa Ingredients
  • 100 g Egg yolks
  • 20 g Creamsucre Sosa Ingredients
  • 120 g Sugar Sosa Ingredients
  • 130 g 35% Cream Elle & Vire
  • 40 g Dextrosa Sosa Ingredients
  • 2 g Procrema 5 neutral hot Sosa Ingredients
  • 3 g Tahiti vanila bean Sosa Ingredients
  • 2 g Grated tonka
  • Guerande salt Sosa Ingredients

Pavlova Base

  • 195 g Egg white
  • 5 g Lemon juice Simonne gatto
  • 100 g Icing sugar Sosa Ingredients
  • 100 g Sugar
  • 100 g Trehalosa Sosa Ingredients

Instructions
 

Cherry and hibiscus sorbet

  • Mix the solids together.
    120 g Glucose 33 DE, 380 g Sugar, 5 g Prosorbet 5 cold/hot natur french
  • Add the water and bring to 85ºC. Leave to cool.
    300 g Water
  • Then add the purée with the hand whisk. Churn.
    1000 g Cherry purée

Vanilla-Tonka iced cream

  • Heat the milk with the cream, the creamsucre, the vanilla pod and the grated tonka bean to 30ºC.
    500 g Whole milk, 60 g Milk powder 1%, 20 g Creamsucre, 3 g Tahiti vanila bean, 2 g Grated tonka, 130 g 35% Cream
  • Then add the sugars mixed with the hot cream and heat to 38-40ºC.
    120 g Sugar, 2 g Procrema 5 neutral hot
  • Finally add the egg yolks and pasteurise.
    100 g Egg yolks
  • Mature for 12 hours in the fridge.
  • Butter. Remove from the butter machine and place in the mini-sphere moulds and deep-freeze.

Pavlova Base

  • Whip the egg whites with the lemon juice. When the egg whites are foamy, add the icing sugar and trehalose.
    195 g Egg white, 5 g Lemon juice, 100 g Icing sugar, 100 g Trehalosa
  • Whisk together and finally add the sugar to make the crunchy grains.
    100 g Sugar
  • Pour into the silicone moulds and dry at 100°C for 3 to 4 hours.

Final assembly: Cherry Ball

  • Place the sorbet in one piping bag and the vanilla tonka ice cream in another. Put the two piping bags into one piping bag and pour into the round moulds to create an even mixture of the two ice creams.
    60 g Cherry and hibiscus sorbet, 60 g Vanila and tonka ice cream
  • Ultra-freeze.
  • Then heat the absolu cristal 30ºC and dip the spheres in it to glaze.
    Absolu Cristal
  • Place on the plate and decorate with the dried meringue in uneven pieces around the ball.
    20 g Pavlolva Base
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