Strawberry Rhubarb Sorbetto Pie

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Ingredients

  • 1500 gr. water
  • 1500 gr. PreGel Montericco Natural Strawberry Purée
  • 1000 gr. Boiron Rhubarb Pieces
  • 687 gr. sugar
  • 62 gr. dextrose
  • 225 gr. PreGel Fruttosa (Water & Milk Base – Hot/Cold Process)
  • 25 gr. lemon juice
  • 62 gr. PreGel Strawberry Fortefrutto
  • as needed PreGel Graham Cracker Arabeschi

Method

  1. Combine together all of the ingredients in a large bucket.
  2. Mix well for 2 – 3′ using an immersion blender.
  3. Allow the base to age for approximately 30′ or preferably overnight.
  4. Place in a batch freezer and process according to the manufacturer’s instructions.
  5. Spread the extracted sorbetto into a pre-baked pie crust and freeze until slightly firm.
  6. Pour the PreGel Graham Cracker Arabeschi over the sorbetto and place back in the blast freezer to set slightly.
  7. Pipe a decorative border around the edge of the pie with the Vanilla Semifreddo Mousse.
Source: http://www.pregelrecipes.com/