Ingredients
Suzette Butter
- 120 gr. butter #1
- 240 gr. sugar
- 480 gr. orange juice
- 48 gr. lemon juice
- 60 gr. orange liquor
- 60 gr. PreGel Orange Fortefrutto
- 120 gr. butter #2
Orange Sorbetto
- 2100 gr. orange juice
- 1000 gr. water
- 550 gr. sugar
- 100 gr. PreGel Dextrose (Sweetening Agent)
- 140 gr. PreGel Fruttosa (Water & Milk Base – Hot/Cold Process)
- 100 gr. PreGel Orange Fortefrutto
- 20 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)
- 10 gr. lemon juice
- 40 gr. PreGel Fibraplus (Fiber Base Texturizer)
Method
Suzette Butter
- In a saucepan, cook butter #1 and sugar until it turns a light caramel color.
- Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume.
- Add the orange liquor and the PreGel Orange Fortefrutto.
- Whisk in butter #2.
- Use immediately, or store in refrigerator.
Orange Sorbetto
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- If using Hot Process, cook to 85 °C.
- Place in batch freezer and process according to machine instructions.
Assembly
- Place some Suzette Butter in a frying pan, and melt until hot.
- Fold crepes into triangles (quarters or eighths, depending on desired size).
- Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter.
- Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto.