Mango Espelette Sorbet

Raymond Morales (IG: @mowelr) / Pastry Chef, Gigi’s, Los Angeles, CA; Photo by Raymond Morales

For the Sorbet Syrup:
    • 75 g. glucose syrup
    • 450 g. sugar
    • 420 g. water
    • 6.6 g. Cremodan 64
Method for the Sorbet Syrup:
1. Combine all ingredients and blend until fully incorporated.
2. Strain the mixture and reserve in the refrigerator until needed (will keep for up to six months).
For the Sorbet:
    • 1000 g. The Perfect Purée Mango Puree, thawed
    • 50 g. lime juice
    • 2 1/4 tsp. Espelette powder
    • 300 g. sorbet syrup
Method for the Sorbet:
1. Combine all ingredients including sorbet syrup and blend together. Allow to sit in the refrigerator for an hour or overnight for best results.
2. Spin in an ice cream machine and store in freezer. (Note: If using a Pacojet, fill beakers and freeze overnight before spinning.)