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Home / Strawberry Rhubarb Sorbetto

Strawberry Rhubarb Sorbetto

Strawberry Rhubarb Sorbetto

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate

  • Components Of Recipe
  • Strawberry Rhubarb Sorbetto
  • Vanilla Semifreddo Mousse

Strawberry Rhubarb Sorbetto

1500g (52.9oz)
1500g (52.9oz)
1000g (35.3oz)
687 g (24.2oz)
62g (2.2oz)
225g (7.9oz)
25g (0.9oz)
62g (2.2oz)
as needed (as needed)

* can be replaced with

Method of Preparation

  1. Combine together all of the ingredients in a large bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Allow the base to age for approximately 30 minutes or preferably overnight.
  4. Place in a batch freezer and process according to the manufacturer’s instructions.
  5. Spread the extracted sorbetto into a pre-baked pie crust and freeze until slightly firm.
  6. Pour the PreGel Pino Pinguino® Graham Cracker Arabeschi® over the sorbetto and place back in the blast freezer to set slightly.
  7. Pipe a decorative border around the edge of the pie with the Vanilla Semifreddo Mousse.

Vanilla Semifreddo Mousse

300g (10.6oz)
1000g (35.3oz)

Method of Preparation

  1. Add heavy cream, and PreGel Happy Torte in a mixing bowl.
  2. Whip to soft peaks and place in a piping bag with the desired tip.