Peach & rose petal sorbet

Peach & rose petal sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I like to use white peaches in this sorbet, so the delicate colour of the pink rose petals is visible, but you can use yellow peaches if you prefer.

Make sure when buying rose petals that they were specifically grown for cooking, otherwise ensure that they haven’t been sprayed with pesticides and wash well before use.

Once you’ve finished making the sorbet, you can fold in some candied rose petals for effect. These are available from wedding cake or baking wholesalers.

Domestic

Ingredients

Quantity Ingredient
40 red rose petals
310g water
190g sugar
45g dextrose
5g stabiliser
450g peach puree, (see note), assume 10% sugar

Method

  1. Infusing

    Put the rose petals in a food processor with the water and blitz until the petals have disintegrated. Pour into a saucepan and heat to about 45°C, then transfer to a bowl. Cover and leave out overnight. Strain and use this water in your recipe.
  2. Mixing

    Put the rose-infused water in a double boiler over a medium heat.
  3. Put all the powders in a bowl and mix until combined. When the water hits 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  4. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the peach purée and blend well. Place in the fridge and let it age for 4 hours.
  5. Churning

    Turn on your gelato maker so it begins the freezing process.
  6. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  7. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  8. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Infusing

    Put the rose petals in a food processor with the water and blitz until the petals have disintegrated. Pour into a saucepan and heat to about 45°C, then transfer to a bowl. Cover and leave out overnight. Strain and use this water in your recipe.
  2. Mixing

    Put the rose-infused water in a pasteuriser and select high pasteurisation.
  3. Put all the powders in a bowl and dry mix. When the water hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  4. Once the pasteuriser runs its cycle and gets down to 4°C, add the peach purée and let the mixture age for 4 hours at 4°C.
  5. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  6. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  7. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Note

  • For the peach purée, you will need about 5 large white peaches. Remove the stones, then purée the flesh in a food processor until smooth. Do not peel the peaches.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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