Sorbet · Tropical · Nº 60
Passion Fruit
Frutto della passione
Passion fruit carries a whole fruit bowl in one shell, with banana, pineapple and citrus folded into a single sharp perfume. The seeds go in whole at the very end, so every spoonful finishes with a light crunch.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Halve the passion fruit and scoop out the pulp. Press it through a sieve to separate the strained juice, and reserve 1.76 oz (50 g) of the seedy pulp.
Whisk the sucrose, glucose powder, maltodextrin, and stabilizer together. Warm the water to 113 °F (45 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, add the strained passion fruit juice and whisk by hand for 15 seconds, until the base is uniform. No blender is needed for strained juice.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
When the cycle ends, fold the reserved seedy pulp through the finished sorbet with a spatula.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
