Ingredients
-
180 g frozen pineapple chunks
-
70 g caster sugar
-
35 g water(for the sugar syrup)
-
15 g fresh lime juice(about ½ lime)
-
½ tsp powdered gelatine(optional), measured with the provided Panasonic Tsp/Tbsp measure to the second line
-
20 g cold water(for gelatin bloom)
Directions
A bright, tropical sorbet built on frozen pineapple with a lift of fresh lime — clean, punchy, and dairy-free. A little gelatin, while optional, gives the smooth, silky finish of a proper sorbetto.
Note: This recipe includes approximately 15 minutes of active time and 6 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours. Frozen pineapple is ideal here because freezing destroys most of the bromelain enzyme, meaning gelatin is not affected and no cooking of the fruit is required.
Ingredients
| 180 g frozen pineapple chunks | |
| 70 g caster sugar | |
| 35 g water | |
| 15 g fresh lime juice | |
| ½ tsp powdered gelatine | |
| 20 g cold water |
Steps
|
1
|
If using gelatin: sprinkle the powdered gelatin over 20 g cold water in a small bowl and let bloom for 5 minutes. |
|
2
|
In a small saucepan, combine 35 g water and 70 g caster sugar. Warm gently over medium-low heat, stirring, until the sugar has fully dissolved and the mixture is clear (2-3 minutes). Do not boil. Alternatively, use a microwave, cooking in bursts until the sugar dissolves. |
|
3
|
Remove from heat. Add the bloomed gelatin to the warm syrup and whisk until fully dissolved. |
|
4
|
Let the syrup cool for 5 minutes. |
|
5
|
In a blender, combine the frozen pineapple (with any reserved juice), the syrup, and the lime juice. Blend until completely smooth. |
|
6
|
Chill the liquid sorbet base in the fridge until it reaches 6°C, a minimum of 6 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
|
7
|
Remove the ice cream container from the freezer. |
|
8
|
Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
|
9
|
Select Menu 34 (Sorbet) and press Start.The sorbet cycle will run for 25 minutes. |
|
10
|
Whisk the chilled sorbet base once more, then slowly pour it into the container with the machine running and close the lid. |
|
11
|
When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
|
12
|
Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer scoop. If too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
Loading...
