Cannoli 19/5 filled with lemon, pineapple and blood orange soft sorbet, finished with the lemon, raspberry and mango coatings, and decorated as desired.
Sugar Syrup
Ingredients
- Water 4200 g
- Sugar 3200 g
- 38DE glucose syrup 1350 g
- 18DE maltodextrine 150 g
- Dextrose 130 g
- Inulin 300 g
- Neutral fruit stabiliser 75 g
Method
Heat the water to 45 °C, add all the mixed powdered ingredients and pasteurise at 85 °C, cool and age for at least 3 hours.
Soft Lemon Sorbet
Ingredients
- Sugar-based syrup 2750 g
- Lemon juice 1250 g
- Water 900 g
- Inulin 100 g
Method
Mix all the ingredients together and make the soft ice cream.
Soft Pineapple Sorbet
Ingredients
- Sugar-based syrup 2400 g
- Crushed pineapple 2600 g
- Water 220 g
Method
Mix all the ingredients together and make the soft ice cream.
Soft Blood Orange Sorbet
Ingredients
- Sugar-based syrup 2400 g
- Blood orange juice 3000 g
- Inulin 100 g
Method
Mix all the ingredients together and make the soft ice cream.
Preparation
Blast chill the Cannoli 19/5, fill with the relevant soft sorbets and finish with the lemon, raspberry and mango coatings, decorate as desired and store at -18 °C.
