Frappés

Appears in

Published 2008

While making frappés is not an exact science, there are a few important points to consider:

The proportion of sorbet to the added ingredient depends on the desired result, but there should always be more sorbet. Generally, there should be at least 2 parts sorbet to 1 part of the added ingredient. Otherwise the frappé will be too watered down and the sorbet’s flavor will not have enough presence.
A high-speed blender is recommended in order to obtain a smooth frappé. A Pacojet will also yield ideal results for frappes. All the frappes were processed in a Pacojet.
As soon as the frappé is blended it should be poured and served, otherwise the added ingredient tends to separate from the sorbet. This creates an unappetizing watery slush in which the sorbet isn’t uniformly blended with the added ingredient.
If a dairy product is added to the sorbet, make sure it is either low-fat or fat-free. Higher-fat-content dairy tends to seize while blending, creating small clusters of solid fat, because the friction of the blades will over-whip the fat. It is similar to what happens when you over-whip heavy cream. Keep in mind that frappés can also curdle if you add a dairy product such as milk or heavy cream to an acidic fruit sorbet.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title