Pear sorbetto

Pear sorbetto

Sorbetto alla pera

By
From
PIDAPIPÓ
Makes
1 kg

You can use almost any variety of pear for this recipe but you might want to avoid the brown-skinned varieties because they’ll make the colour of the sorbetto a bit dark. I always like to keep the skin on the fruit because it adds to the realness of the flavour. Use green-skinned pears and you’ll get a pure white sorbetto with some tiny speckles of green. Very pretty.

Ingredients

Quantity Ingredient
600g pear, cored and diced
150g filtered water
5g carob bean powder
250g caster sugar

Method

  1. Put the pear and water in a bowl and blend with a handheld blender until smooth.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
  3. Gradually add the carob powder and sugar mixture to the pear mixture, blending all the while, until well combined. Add the rest of the sugar and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C .
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C (this should take about 30–40 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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