Pear Sorbet

Honey Pear Blue Cheese Sorbet

Yield: Approx. 80 Scoops (Size #24)

Artis Kalsons

    • 2500 g. The Perfect Purée Pear Puree, thawed
    • 513 g. sugar
    • 207.5 g. powdered glucose
    • 82.5 g. dextrose
    • 7.5 g. sorbet stabilizer
    • 720 g. water
1. Mix dry ingredients together.
2. Put water in pan and bring up to 40°C, add dry ingredients and whisk.
3. Raise mixture to 85°C to ensure all dry ingredients are dissolved.
4. Remove from heat, cover, and rapidly reduce temperature to 20°C while allowing mixture to mature for a minimum of 3 hours.
5. Add The Perfect Purée Pear Puree to the mixture and blend with the hand blender.
6. Spin at setting #8 in “Coldelite” machine.
7. Garnish with the poached Pear and Blue cheese. Drizzle honey.