Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer
I am doing a peach sorbet following pierre herme recipe which literally said:
- 580g of peach puree
- 74g sugar
- 104g water
- 37g of glucose (I've used high quality honey instead)
- 4g of sorbet stabilizer which I couldn't find so I replaced it with 1 gelatin leaf.
I am using Cuisinart ICE 30-BC ice cream machine. I've used it once when I made vanilla ice cream and it worked great.
What I did is getting water and sugar to boil, remove from the heat, then added the honey and gelatin into the mix and pour it over the puree.
Pop it into the fridge at 4 degree Celsius for a night, and already putting the ice cream machin churning into freezer for 24 hours.
The sorbet didn't set at all. It has confit texture which is between a jelly and sauce textures.
To test if the mix will freeze without the machine, I moved it to the freezer at 14 degree celsius and woke up this morning to check it and it was like a jelly texture and it was not an ice block at all.
Did I add lots of sugar ? Or the gelatin leaf was useless and not the correct substitute ? But 1 leaf is 2g and 2g for 580g of liquid + 104 water is not too much at all.
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Why is my sorbet not setting?
If alcohol makes up more than 3% of the base, the sorbet won't freeze properly. If the base needs more sugar, make a simple syrup (by boiling together equal parts by volume of sugar and water until dissolved); let it cool before adding it to the base.How do you fix soft sorbet?
If your sorbet is too soft or melty after churning and freezing:How do I make sorbet Scoopable?
If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.Will sorbet freeze solid?
If your sorbet consistently freezes too hard, try adding more sugar to your recipe. Sugar lowers the freezing point of water, so when a diluted combination is placed in the freezer, part of it stays in a liquid form between the ice crystals, keeping it firm but still scoopable.Raspberry Peach Sorbet
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