Mango & Passion Fruit Sorbet
ORIGIN: Italy
 // DIFFICULTY: Easy
 // TIME: 45 minutes



Ingredients
7 oz. Water
5 oz. Dextrose

7 oz. Sugar
0.1 oz. Stabilizer

1 lb. Mango pulp
3.5 oz. Passion fruit pulp

Preparation
 

In a steel pot mix cold water and dextrose, and heat to 100 ° F. Add the mango pulp and the passion fruit, sugar and stabilizer. Chill rapidly to a temperature of 39 ° F. Let the mixture set for six hours in the refrigerator. Run through the ice cream machine and keep in the refrigerator until serving. Careful: it is addictive.

Curiosities
Taking care of a table of 10 can be stressful. The server asks the chef for the dishes for the table. “Give me the plates for table number ten,” he says. One spaghetti carbonara, one four-cheese fettuccine, risotto ai funghi porcini, a rigatoni rossini, one walnut crespella, gorgonzola sirloin, scallops with lemon, veal marsala, Sicilian tuna, and a fillet of bass. “Luckily they were just ten diners”. ■