Pear Sorbet

• 1 gelatin sheet
• 400 g pear puree (2 1/3 cups)
• 50 g glucose (2 tablespoons)
• 30 g elderflower cordial (1 tablespoon)
• 0.5 g kosher salt (1/8 teaspoon)
• 0.5 g citric acid (see page 16) (1/8 teaspoon)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the pear puree and whisk in the gelatin to dissolve.
3. Whisk in the remaining pear puree, the glucose, elderflower cordial, salt, and citric acid until everything is fully dissolved and incorporated.
4. Pour the mixture into your ice cream machine and freeze according to the manufacturers instructions.
5. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
6. We use Poire William puree and elderflower cordial in this recipe; both are easily found at amazon.com.
7. With all things fresh and seasonal, its always important to taste, taste, taste.
8. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
9. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
10. In a pinch, substitute 18g (1 tablespoon) corn syrup for the glucose.

gelatin sheet, pear puree, glucose, elderflower cordial, kosher salt, citric

Taken from www.epicurious.com/recipes/food/views/pear-sorbet-382427 (may not work)