- 100g pressed, unfiltered apple juice
- 500g water
- 6g citric acid (the original calls for malic acid but this is remarkably hard to track down. I had some citrate kicking around from my home brewing)
- 200g spray-dried apple granules (wtf? I'm going to use freeze dried apple pieces)
- 8g gellan (this one's the kicker- get it at the wonderful MSK)
Put all the ingredients in a pan and bring to 95°C. Add the gellan and mix with a handheld blender. Bring the mixture to the boil, then remove from the heat. Cool over an ice bath whilst blitzing continuously.
Then Heston says to "pour the chilled base into a PacoJet bleaker and freeze until solid. process the sorbet in the PacoJet, releasing the air valve continously. Cover and store in the freezer."
A quick google later reveals that the PacoJet is basically the opposite of a thermomix- it mixes and purees foodstuffs straight into a frozen state. I obviously don't own a PacoJet, so I'm going to copy that Youtube chappy and blend it when frozen with some calvados and then freeze it again. Apparently, due to the alcohol, this won't fully freeze and so should stay nice and sorbet-y.
I'll let you know how it goes. (P.S. Ur ma boi Heston!)