Honey Pear Blue Cheese Sorbet Honey Pear Blue Cheese Sorbet Yield: Approx. 80 Scoops (Size #24) Artis Kalsons • 2500 g. The Perfect Purée Pear Puree, thawed • 513 g. sugar • 207.5 g. powdered glucose • 82.5 g. dextrose • 7.5 g. sorbet stabilizer • 720 g. water Method: 1. Mix dry ingredients together. 2. Put water in pan and bring up to 40°C, add dry ingredients and whisk. 3. Raise mixture to 85°C to ensure all dry ingredients are dissolved. 4. Remove from heat, cover, and rapidly reduce temperature to 20°C while allowing mixture to mature for a minimum of 3 hours. 5. Add The Perfect Purée Pear Puree to the mixture and blend with the hand blender. 6. Spin at setting #8 in “Coldelite” machine. 7. Garnish with the poached Pear and Blue cheese. Drizzle honey.