B A L A N C E T A B L E
ice cream
& sorbet
FRUITS
IN ITS
MANY FORMS
EDITORIAL
For more than 40 years, we have committed ourselves to a quest
for excellence, in order to offer you the best quality fruit products,
faithful to the values on which our reputation and success have been
built: respect for nature, people and authentic fruit flavour.
At Ravifruit, every product has a different story that reflects
the perfect alchemy between our producers’ expertise and
our experience in sourcing and processing fruits. This cultivated
and shared passion enable us to offer you high quality and consistent
fruit preparations with unique flavours.
Ravifruit has established itself as a leader in the world of Patisserie
and is committed to working with you to meet the highest pastry
standards, with an emphasis on creative spirit and taste.
Since its creation, Ravifruit always had the desire to help you
and support you with your technical constraints thanks to the expertise
of all our teams (chefs, R&D…).
With this opus you will discover a technical guide to make ice cream
and sorbets across more than 50 flavours.
This know-how and expertise is the legacy of our 40 years commitment
to the pastry community and will enable you to create recipes
with an authentic taste of fruit.
2
Jean-François
Devineau
Pastry chef
Global pastry chef manager RAVIFRUIT
Compagnon Pâtissier du tour de France
Jean-François is Ravifruit’s technical correspondent.
For almost 30 years, he has been sharing his expertise with our distributors
and customers, proposing demonstrations and creating recipes.
Jean-François has proven expertise in the field of ice cream, he also has
a passion for ice carving.
In 2009, he founded a group of pastry chefs. This group evolved into
an association of which he became Chairman, representing more than
30 000 members based in more than 80 different countries throughout
the world: “Pâtissiers dans le Monde”.
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Process
The neutral base recipe is the same for all fruit flavors.
On the right side of this page, you will find the exact fruit puree
quantities that are needed to create each recipe.
ICE CREAM
BASE NEUTRAL BASE RECIPE
FOR 1 KG g
Vigorously stir the milk.
WHOLE MILK 670 At 25°C, add the powdered milk.
At 30°C, add ¾ of the sucrose, the atomised glucose and invert sugar.
SUCROSE 103
At 35°C, add the cream.
CREAM 35% 90 At 45°C, add the remaining ¼ of the sugar, mixed with the stabiliser.
POWDERED MILK 0% 78 Pasteurise between 85°C and 87°C.
INVERTED SUGAR 29
GLUCOSE POWDER 25
ICE CREAM RECIPE
ICE CREAM
5 Mix the base for between 30 seconds and 1 minute using a stick blender.
STABILIZER
Chill immediately.
Cover with cling film to contact and leave to mature for at least 1-4 hours.
Add the defrosted fruit puree at a temperature of 0-5°C and blend again
for approximately 30 seconds.
Process in the ice cream maker immediately.
SORBET
BASE NEUTRAL BASE RECIPE
FOR 1 KG g
Heat the water to 30°C.
WATER 350 Add the glucose and heat to 35°C.
Pour in the sugar mixture and sorbet stabiliser.
SUGAR 400
Bring to the boil.
GLUCOSE POWDER 250 Pour into a container, cover with cling film and chill immediately.
SORBET
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STABILIZER
SORBET RECIPE
Defrost the fruit puree to a temperature of 0-5°C.
Weigh the plain base, water and fruit puree.
Mix everything together with a stick blender for approximately 1 minute.
Pour into the ice cream maker.
Process to the required consistency.
4
Citrus
ICE CREAM
Ground
g Lemon lemon Lime Mandarin Orange Sudachi
BASE 1000 1000 1000 1000 1000 1000
PUREE 250 250 200 350 350 200
Clementine Lemon
Yuzu Bergamot from Corsica & Yuzu Calamansi Key Lime Tangelo
1000 1000 1000 1000 1000 1000 1000
100 250 350 250 250 200 350
NEW
SORBET
Ground Blood
g Lemon lemon Lime Mandarin Orange orange
BASE 1000 1000 1000 1000 1000 1000
PUREE 838 1450 825 1680 2257 2192
WATER +556 +1173 +533 +378 +192 +182
Pink Clementine Lemon
grapefruit Sudachi Yuzu Bergamot from Corsica & Yuzu Calamansi
1000 1000 1000 1000 1000 1000 1000
1683 526 533 625 1740 787 630
+377 +580 +600 +459 +156 +457 +468
NEW
Key Lime Tangelo
1000 1000
750 1740
+390 +156
5
Exotic fruits
ICE CREAM
Passion
g Banana Coconut Mango Pabana fruit
BASE 1000 1000 1000 1000 1000
PUREE 350 350 350 365 215
SORBET
Cactus
g Pineapple Banana Coconut flower Guava
BASE 1000 1000 1000 1000 1000
PUREE 1695 2150 2150 1870 1515
WATER +390 +785 +430 +243 +242
Passion
Pomegranate Lychee Mango Pabana fruit
1000 1000 1000 1000 1000
2325 2304 2165 3268 1282
+267 +537 +444 +761 +568
6
Red fruits
ICE CREAM
Wild fruit Morello
g Blackcurrant Strawberry Raspberry and red fruit cherry
BASE 1000 1000 1000 1000 1000
PUREE 350 350 350 350 350
5
Blackberry Blueberry
1000 1000
350 350
5
SORBET
Mara
Wild des bois
g Blackcurrant Strawberry strawberry strawberry Raspberry
BASE 1000 1000 1000 1000 1000
PUREE 1373 2127 1438 1900 1953
WATER +373 +128 +439 +225 +302
Wild fruit Morello
and red fruit cherry Redcurrant Blackberry Blueberry
1000 1000 1000 1000 1000
1666 2710 1724 2481 2310
+366 +560 +413 +337 +222
7
Orchard fruits
ICE CREAM
Williams
g Apricot Purple fig pear Chesnut
BASE 1000 1000 1000 1000
PUREE 350 350 350 350
SORBET
White Ruby
g Apricot Purple fig Mirabelle peach peach
BASE 1000 1000 1000 1000 1000
PUREE 1724 2590 2184 2193 2320
WATER +405 +396 +660 +182 +250
Yellow Williams Green
peach pear apple Rhubarb
1000 1000 1000 1000
2242 2100 2280 1550
+208 +375 +232 +35
8
Originals
SORBET
Citrus Raspberry
cactus flower Exotic Strawberry Cranberry
g ginger Verbena Basil Hibiscus Mojito
BASE 1000 1000 1000 1000 1000
PUREE 1950 1515 2127 2127 3509
WATER +298 +515 +128 +423 +509
Pina
colada
1000
3030
+621
CHEF’S TIPS
The recipes can be used for PACOJET applications.
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Notes
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www.ravifruit.com
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