SOLIS GELATERIA PRO Mode D'emploi page 150

R E C I P E S
P E A R A N D VA N I L L A S O R B E T
Makes approximately 1 litre
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Ingredients
3/4 cup (180g) sugar
3/4 cup (180ml) water
1 vanilla bean, split and seeds scraped
900g soft pears
1/4 cup (60ml) lemon juice
1 small egg white, lightly beaten
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Method
1. Combine sugar, water and vanilla bean and seeds in a saucepan over a low heat.
Cook, stirring, until the sugar has dissolved. Increase heat and simmer for 2 mi-
nutes.
2. Remove from heat and allow to cool. Refrigerate until needed.
3. Peel and core pears. Blend or process until pureed. Push mixture through a sieve
and discard pulp. You will need 11/2 cups liquid.
4. Discard vanilla bean and combine vanilla sugar syrup, pear juice, lemon juice and
egg white into ice cream bowl.
5. Set ice cream maker to desired setting („Sorbet") and start the freezing process.
6. If you don't want to eat the ice cream immediately, transfer the ice cream to a
freezer safe container and store the ice cream for up to 1 week in the freezer.
Tip: To make this recipe without using the eggwhite, we recommend using the
MANUAL setting and allow approximately 60 minutes for churning. Mixture will
make approximately 700ml sorbet once churned.
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