🔎

My Basket ()

  • 1

    answer
  • 1122

    views

Why do some sorbet and ice cream recipes call for the use of gelatin? What is the purpose for using this?

Answer »
sfmiller added over 1 year ago

It gives the sorbet a softer, smoother texture at freezer temperatures, making it easier to scoop. (Gelatin binds with water and inhibits the formation of large ice crystals that make for a more granular texture.) Also gives a more viscous mouthfeel and helps scoops hold their shape better.

You can leave it out, but the texture and mouthfeel of the sorbet won't be quite the same.

No need to email me as additional
answers are added to this question.