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Jeni Fallone ha publicado una actualización
I loved the Sergio Dondoli course – I love how much he clearly enjoys what he makes. This is my take on a sorbet – we live in the heart of the Angus Berry Producers and the raspberries here are some of the best in the country so I made a simple raspberry sorbet but using the Sergio recipe – it tasted delicious but it was slightly chewier than I would get using my usual method and recipe. I’m not sure what would have caused that? the brix value of the raspberries is higher than it would be in a strawberry so perhaps I didn’t adjust down the other sugars enough but I’m not sure that would have changed the texture dramatically. I was very careful about how much of the stabiliser to use and other than the fruit swap, followed the strawberry and mint sorbet recipe to the letter – perhaps the pectin levels in the rasps differs? thought and advice always welcome thanks!
Lana Mihajlović, Ruaan Prins y9 más6 Comentarios-
Level:
Stagier
Perfecto
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Level:
Scoolinary Team
Jeni, this is absolutely wonderful! 😍
Thank you for sharing not just the final result, but also your thoughtful reflection. It’s clear you’re enjoying Chef Sergio Dondoli’s course and the care you put into this sorbet really shows! Also, how lovely what you shared about the raspberries from Angus. You can tell you made this with love and attention to detail.
The texture looks super creamy, and the styling with the cones and dark background is magazine-worthy, elegant, full of personality, and seriously tempting.
As for your comment: yes, raspberries do have a different pectin content compared to strawberries (higher, in fact), which can definitely affect the mouthfeel, especially when stabilizers are involved. And as you guessed, the higher brix plays a role too. Reducing the added sugars slightly is usually a good call to avoid an overly sweet or sticky texture. But hey this isn’t necessarily a “mistake”! It’s part of the learning process and about adapting a recipe to the actual ingredients you’re working with. And you did that with great judgment.
You’re cooking with both heart and smarts and it truly shows 🙌
What flavor would you like to try next? Are you more into experimenting with combos or perfecting simple, bold flavors like this one?
We’re so glad to have you in the community keep creating, you’re doing amazing! 💫
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@sussan_scoolinaryteam thanks so much – I’m going to work on the raspberry some more as I think if I can get it slightly less chewy then it will be better than my current recipe, perhaps slightly less stabiliset and some additional water added to the raspberries when I puree them – it will also have a cleaner label – I’m loving the Sergio stabiliser base. After that, I want to see how my lost orchard cider sorbet comes out with this recipe – for that, I think I’ll adapt the Champelmo recipe that Chef Dondoli covers. Lost Orchard is an amazing fresh fruit cider also produced locally – I love to work with local ingredients where I can. Thanks for the support!
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Scoolinary Team
@jeni-fallone Jeni, your enthusiasm is absolutely contagious! 🌟
Your plan to keep working with raspberries sounds great reducing the stabilizer a bit and adding more water to lighten the texture is a very smart approach, and it also gives you that “clean label” you mentioned. It’s clear you know exactly what you want to achieve in your creations!
The idea of adapting the Champelmo sorbet recipe to use with Lost Orchard cider is fascinating. That local cider sounds like it has a ton of character and will definitely bring a wonderful aromatic note to the sorbet. The alcohol and natural sweetness will require a bit of tweaking to get the solids and balance just right, but you’re already thinking in the right direction. And it’s so cool to see how you’re connecting Chef Dondoli’s techniques with local ingredients!
Thank you for sharing so much with such passion. We love following your journey your ideas and interpretations are truly inspiring. ✨
We can’t wait to see how that cider sorbet turns out!
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Level:
Stagier
Se ve espectacular con textura cremosa y un color vibrante. Buen trabajo
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Delicious!
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