SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Zoltán Gácsi - Mango sorbet. Coconut sorbet. Velvet white - Lavender - Blackcurrant. Blackcurrant sauce

Original recipe by Zoltán Gácsi.
Creative Pastry Chef, Professional leader of the Hungarian Chocolate Academy.

Mango sorbet

Frozen mango purée - 600 g
Granulated sugar - 74 g
Soc Chef Glucose powder - 11 g
Soc Chef Dextrose - 23 g
Soc Chef Inulin - 20 g
Soc Chef Pectin 325NH 95 - 6 g
Water - 266 g
Total weight - 1000 g

Measure out the dry ingredients and mix them thoroughly. Heat the water, then dissolve the measured dry ingredients in it. While continuously stirring, heat the mixture to 85 °C.
After resting for 6 - 8 hours in the fridge, add the fruit purée and blend until smooth using an immersion blender.
Freeze the mixture in an ice cream machine.

Coconut sorbet

Frozen coconut purée - 400 g
Granulated sugar - 150 g
Soc Chef Glucose powder - 22 g
Soc Chef Trimoline sugar - 53 g
Soc Chef Pectin 325NH 95 - 6 g
Water - 341 g
Malibu coconut liqueur - 28 g
Total weight - 1000 g

Measure out the dry ingredients and mix them thoroughly. Heat the water, then dissolve the measured dry ingredients in it. While continuously stirring, heat the mixture to 85 °C.
After resting for 6 - 8 hours in the fridge, add the coconut purée and the liqueur, then blend until smooth using an immersion blender. Freeze the mixture in an ice cream machine.
While extracting, layer with dark chocolate pieces.

Velvet white - Lavender - Blackcurrant

Granulated sugar - 100 g
Soc Chef Trimoline sugar - 26 g
Salt - 2 g
Soc Chef Promilk - 27 g
Soc Chef Pectin 325NH 95 - 6 g
Cream 35% - 20 g
Milk 3,5% - 669 g
Dried lavender - 2,5 g
White chocolate - 150 g
Total weight - 1000 g

Measure out the dry ingredients and mix them thoroughly. Heat the milk together with the cream and lavender, dissolve the measured dry ingredients in it. While continuously stirring, heat the mixture to 85 °C.
Then strain it over the chocolate callets. Blend until smooth using an immersion blender, then let it rest in the fridge for 6 - 8 hours. Freeze in an ice cream machine.
While extracting, layer with blackcurrant sauce.

Blackcurrant sauce

Frozen blackcurrant purée - 730 g
Soc Chef Trimoline sugar - 170 g
Soc Chef Glycerine - 20 g
Soc Chef Arabic gum - 20 g
Soc Chef Almifrio - 30 g
Granulated sugar - 30 g
Total weight - 1000 g

Mix the thawed fruit purée with the trimoline and glycerine, then add the stabilizers previously mixed with sugar, and blend thoroughly until smooth using an immersion blender.

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