Papaya and Elderflower

Recipe of ice cream / sorbets with sugar syrup ​​with Papaya

Fruteiro do Brasil fruit mix.

For suggestions, comments or doubts, please write to: info@fruteiro.it

Flowers pressè:

To make flower pressè, the quantity of flowers must be first of all cleaned.

At this point, weigh the cleaned flowers in a very large pot and add mineral water with a low fixed residue and citric acid.

The ratio between flowers and water should be 1 to 8, while the percentage of citric acid added to the weight of water should be 1.5%.

At this point, everything must be brought to boiling temperature quickly and decisively.

Then proceed to mix everything, filter with a fine sieve and bring down the temperature.

The pressè thus obtained is stable at +4°C for about 72 hours.

 

Recipe by Gianluca Degani from Gelateria Bloom in Modena.

Ingredients	Quantity (g)
Papaya Pulp	400
Elderflower pressè	213
Inulin	20
Fruit Neutro Base	5
Stabilized syrup with 70% of sugars	362
Total	*

* Enter the total target quantity: the ingredients will be calculated accordingly.

 

More recipes for ice cream / sorbets with sugar syrup ​​with Papaya

• Papaya • Papaya and Acerola • Papaya and Melon • Papaya and Raspberry • Papaya, Orange and Ginger