Stabiliser

A powder used for stabilising creams and ice creams; a tiny amount is added to a mix to hold its molecular structure. Used in professional kitchens to help minimise the formation of ice crystals, provide a creamy mouthfeel and give excellent flavour release, it also helps to provide heat-shock stability (when frozen items such as ice cream or sorbets are taken in and out of the freezer many times). I use the French brand Sevarome, available from professional pastry suppliers, including importsoffrance.com.au. (You don’t need to use a stabiliser in ice cream or sorbet mixes if you are using a Pacojet machine to churn.)