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Home / Raspberry Passion Fruit Layered Sorbetto

Raspberry Passion Fruit Layered Sorbetto

Raspberry Passion Fruit Layered Sorbetto

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Raspberry Sorbetto (Hot or Cold Process)
  • Passion Fruit Sorbetto
  • Method of Assembly

Raspberry Sorbetto (Hot or Cold Process)

1500g (52.9oz)
1000g (35.3oz)
550g (19.4oz)
10g (0.4oz)
100g (3.5oz)
140g (4.9oz)
100g (3.5oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place immediately into gelato batch freezer, or heat mix to 85°C/185°F, and then place into gelato batch freezer.
  4. Process according to machine instructions.

Passion Fruit Sorbetto

1500g (52.9oz)
1000g (35.3oz)
550g (19.4oz)
10g (0.4oz)
100g (3.5oz)
140g (4.9oz)
100g (3.5oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place immediately into gelato batch freezer, or heat mix to 85°C/185°F, and then place into gelato batch freezer.
  4. Process according to machine instructions.

Method of Assembly

1200g (42.3oz)

Method of Preparation

  1. Freeze and extract both sorbetto separately, and keep in display case until ready to build pans.
  2. In a separate pan, spread 1600g of Passion Fruit sorbetto in an even layer and place pan in blast freezer until firm.
  3. Pour 600g PreGel Pino Pinguino Bianco on top of the sorbetto in an even layer. Return to blast freezer until set.
  4. Spread 1600g of Raspberry sorbetto on top of the PreGel Pino Pinguino Bianco. Return pan to blast freezer until firm.
  5. Pour 600g PreGel Pino Pinguino Bianco on top of the sorbetto in an even layer. Place pan back in blast freezer until set.
  6. Place gelato pan in display case, or cover and transfer to storage freezer.