Sorbet for the parched soul!

Pear and Ginger Sorbet
Ingredients

• Pear puree 1,000 ml
• Castor sugar 150 ml
• Glucose 100 gm
• Water 200 ml
• Fresh ginger juice 20 ml

Method            

• Warm the pear puree along with sugar, water and glucose until the glucose dissolves.
• Add fresh ginger juice     
• Churn in an icecream machine. Serve.

72 per cent Chocolate Sorbet
Ingredients

• 72% dark chocolate 200 gm
• Cocoa powder 25 gm
• Water 1,000 gm
• Sugar 63 gm
• Trimoline 63 gm

Method            

• Heat water and sugar.
• Pour over chocolate. Add cocoa powder and trimolime.
• Churn in an icecream machine.

Fresh Mango and Yogurt
Ingredients

• Cream 600 ml
• Egg yolk 10 numbers
• Castor sugar 200 gm
• Vanilla bean 6 numbers
• Glucose 40 gm
• Mango pulp fresh 300 ml
• Fresh yogurt 200 ml

Method        

• Add the yolk, sugar and vanilla beans together.                         
• Heat cream and glucose together and gently mix with yolk mixture, and cook on a double boiler till it coats the back of the spoon.
• Bring to room temperature, and whisk in the mango pulp and fresh yogurt .        
• Churn in an icecream machine. Serve.    

Coffee Mascarpone Ice Cream
Ingredients

• Egg yolk 2 numbers
• Castor sugar 200 gm
• Mascarpone 200 gm
• Glucose 50 gm
• Milk 400 ml
• Coffee powder 20 gm
• Milkmaid 400 gm

Method            

1. Add the yolk sugar and vanilla beans together.     
2. Heat milk, milkmaid and glucose together and gentle mix it with the yolk mixture and cook on a double boiler till it coats the back of the spoon.
3. Bring to room temperature.             
4. Whisk in the mascarpone and coffee powder.     
5. Churn in an icecream machine. Serve.

— Chef Subhendu, Leela Palace Bangalore, Citrus and Library Bar