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Sorbeti mix??
In the recent class Plated Desserts with Chocolate for the recipe “Chapter 5 – Fujian Vacherin” in the subpart “Redcurrant sorbetti” one of the ingredients is “Sorbetti mix”? Can someone explain what this is supposed to be?
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3 Replies
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Level:
Scoolinary Team
Hi Louis.
Welcome to the Scoolinary community!
In the recipe, when it says 203 g of sorbet mix, it’s referring to a pre-made powdered base for fresh fruit ice creams and sorbets. This is a technical preparation widely used in professional ice cream and pastry kitchens for making sorbets and dairy-free ice creams.
What does it typically contain?A blend of:
▪️Balanced sugars (such as sucrose, dehydrated glucose, dextrose)
▪️Stabilizers (like guar gum, locust bean gum, or CMC)
▪️Emulsifiers (depending on the formulation)
▪️Citric acid or ascorbic acid to adjust acidity and preserve color
▪️Sometimes soluble fiber (such as inulin or polydextrose) to improve texture
It’s sold as “sorbet base” or “sorbet mix” in professional pastry and ice cream supply stores — for example, Ravifruit, Fabbri, PreGel, Carpigiani, Valrhona (Inspiration Bases), and others.
What does it do in the recipe? It provides:
▪️Body and smooth texture without fat
▪️Control over water crystallization in the sorbet.
▪️Stability when freezing and serving<
▪️Improved texture and shelf life.
If you don’t have access to this commercial mix, you can replicate it at home by combining:
▪️Glucose powder
▪️Dextrose or inverted sugar
▪️Pectin NH or guar/locust bean gum
To replace the pre-made sorbet mix used in the recipe, you can prepare a simple homemade version like this:
For every 100 g of mix, use:
70 g of dextrose (which gives moderate sweetness and controls crystallization), 20 g of glucose powder DE 30-40 (for body and texture), 1.5 g of stabilizer (you can use a 50/50 blend of guar gum and locust bean gum, or just one of them if that’s what you have), 0.5 g of pectin NH for a slightly more elastic mouthfeel (optional), 0.3 g of fine salt (to enhance the fruit flavor), and 0.7 g of citric acid (to balance acidity and preserve the color of red or acidic fruits).
To make the 203 g required in the recipe, simply multiply these quantities by 2.03.You can use this homemade base in the same way as the commercial one: adding it to the hot syrup, cooling it down, and then blending it with the fruit purée.
I hope this helps!
Best regards.
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Amazing thanks a lot for the answer I’ll try that mix!
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Level:
Scoolinary Team
Great! If you have any other questions, feel free to reach out , I’ll be happy to help.
Best regards.
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