Mascarujá

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

Fruteiro do Brasil fruit mix.

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

 

Recipe of Maracujá sauce for variegato

 

Fruteiro’s Maracujá pulp	200 g
Water	200 g
Sucrose	100 g
Pectin	5 g
Total	500 g

 

Take all ingredients to boiling temperature; when reached 25°, use it as a sauce during the extraction.

 

Recipe from Maestro Palmiro Bruschi.

Ingredients	Quantity (g)
Passion fruit Pulp	300
Mascarpone Cheese	100
Stabilized syrup with 50% of sugars	300
White base	300
Total	*

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

 

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

• Passion Fruit • Passion fruit and Adriatic Sea salted anchovies • Passion fruit and Banana • Passion fruit and Raspberry