Ingredients for 1 × 480 ml tub
| 287 g | ripe figs, stems removed |
| 15 g | lemon juice |
| 2 g | unwaxed orange zest, grated |
| 70 g | caster sugar |
| 2 g | dextrose |
| 1 g | guar gum (E412) |
| 93 g | water |
| 470 g | Total |
Weigh everything to the gram on a digital scale: that is the secret of balance. Total 470 g, below the MAX line.
Method
- Wash the figs, trim the stems and quarter them, skin on (if thin).
- In a bowl, stir together the sugar, dextrose and guar gum while dry, so the guar disperses without lumps.
- Put into the blender the fruit, the cold water, the lemon juice and the unwaxed orange zest, grated. Blend until smooth, then, with the motor running, sprinkle in the sugar-and-guar mix and blend for another 30–40 seconds: guar thickens cold.
- Pour into the Dolci tub without going past the MAX line. Freeze for 24 hours at −18 °C: lid off for the first few hours only, then close it.
- Fit the tub and run the SORBET program. If it isn’t creamy enough, do a RE-SPIN (add 1 tablespoon of juice or water if needed).
- Serve straight away with a thread of olive oil and a few sea-salt flakes.
Chef’s touch
At the table, a thread of mild extra virgin olive oil and a couple of sea-salt flakes: the fig becomes a restaurant dessert.
Sherbet version
with creamy fresh cheese, same method
| 231 g | ripe figs, stems removed |
| 15 g | lemon juice |
| 2 g | unwaxed orange zest, grated |
| 25 g | mascarpone, well chilled |
| 70 g | caster sugar |
| 8 g | dextrose |
| 1 g | guar gum (E412) |
| 118 g | water |
| 470 g | Total |
Sherbet version: same method, only the amounts change. The mascarpone, well chilled, is blended with the fruit before the sugar-and-guar mix goes in, and is never heated: round and velvety, it hugs the sweetness of the fruit. About 2 % fat: creamier, still light. Contains milk and lactose.
Frequently asked questions
How much fig do I need for one Tefal Dolci tub?
287 g ripe figs, stems removed and 15 g lemon juice out of 470 g of mix, that is 64%. The rest is 70 g sugar and 2 g dextrose, 1 g guar gum and water: amounts calculated so you never go past the MAX line of the 480 ml tub.
How long should I freeze this fig sorbet?
24 hours at −18 °C with the tub level: lid off for the first hours only, then closed. With fewer hours the core stays soft and the result is uneven. Then run the SORBET program.
Why did my sorbet come out powdery or hard?
Very cold sorbets can look powdery after the first spin: that’s normal, run RE-SPIN, adding 1 tablespoon of juice or water if needed. If it’s hard or icy, the fruit wasn’t ripe enough or the sugars weren’t weighed to the gram. This recipe is calculated on a Brix of about 12.5: with much sweeter or much less sweet fruit, the traffic light in the ICED METHOD APP helps you correct the grams.
Which months are best for this sorbet?
Season: July – September. Out of season, choose good-quality frozen fruit. Always use fully ripe fruit: it makes all the difference.
Does the sorbet contain milk? And the sherbet version?
The sorbet version contains no milk or dairy. The sherbet version adds 25 g mascarpone (about 2% fat): creamier, but it contains milk and lactose.
More sorbets in season
14Black plum and poppy seed sorbetBrix ≈ 11 · 68% fruit
03Mountain blueberry sorbetBrix ≈ 11.5 · 53% fruit
16Midsummer melon sorbetBrix ≈ 11 · 63% fruitBrix source: Ciqual 2020 table (ANSES), code 13012 “Fig, raw”: indicative value (±2), it changes with variety and ripeness.
Tefal, Moulinex and Dolci are trademarks of Groupe SEB, mentioned for descriptive purposes only: ICED METHOD° is not affiliated with or sponsored by them. Always follow your machine’s manual (MAX line, programs, warnings). Allergens: check the label of every product.