Pear Sorbet

Directions

1. 1
   Bloom the gelatin (see page 29).
2. 2
   Warm a little bit of the pear puree and whisk in the gelatin to dissolve.
3. 3
   Whisk in the remaining pear puree, the glucose, elderflower cordial, salt, and citric acid until everything is fully dissolved and incorporated.
4. 4
   Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
5. 5
   The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
6. 6
   We use Poire William puree and elderflower cordial in this recipe; both are easily found at amazon.com.
7. 7
   With all things fresh and seasonal, its always important to taste, taste, taste.
8. 8
   Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
9. 9
   Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
10. 10
    In a pinch, substitute 18g (1 tablespoon) corn syrup for the glucose.