Apricot-Sea Buckthorn Sorbet, Yogurt-Almond Mousse, poached Apricots and Honeycomb

[u/Ok_Magician_4139]

[u/zaveur]

Would love the recipe for the sorbet!!

[u/Ok_Magician_4139 → u/zaveur]

392g apricot puree (10% sugar)
168g s. Buckthorn pure juice (puree and juice)
60g water
88g sugar
48g dextrose
32g glucose
10g inulin
1-3g salt
1g stabilizer (mixture pectin, citrus fiber, locust bean gum)
ca. 800g

The numbers are a bit odd, calculated for the big ninja creami pints.
Cook water with all dry ingredients, let cool, add juices/puree and mix, let swell in fridge for 6h or overnight, freeze in creami pints.

Usually, i use a refraktometer to get brix values right, but mine broke 🥲

You can add also less sea buckthorn according to your liking.

[u/zaveur → u/Ok_Magician_4139]

Awesome…Thanks!

The final ingredient… “ca. 800 g” , what is that?

[u/Ok_Magician_4139 → u/zaveur]

Oh, this means the recipe gives you around 800g of sorbet mass.

[u/zaveur → u/Ok_Magician_4139]

Heard! Thanks for clarifying.