Sorbet is a frozen treat that combines the freshness of natural ingredients with a light and refreshing texture. Unlike ice-cream, sorbet does not contain dairy products, making it a perfect option for those looking for a lighter alternative or who are lactose intolerant. Made mainly with fruit, sugar and water, it is characterised by its intense flavour, as well as its ability to enhance the natural flavours of its ingredients.
We can discover the balance of sorbet in the Cherry Ball recipe, a mix that combines the vibrant flavour of cherries with a spectacular presentation. This dessert not only delights with its freshness, but also impresses with its visual elegance. At the heart of this recipe is cherry sorbet and a vanilla-tonka ice cream whose smooth and creamy texture is fundamental to the success of the dessert.
To achieve this perfection we would like to highlight the use of Prosorbet 5 hot/cold natur. This stabiliser is essential to maintain the ideal consistency of the sorbet, allowing it to remain firm and free of ice crystals, regardless of temperature variations. Thanks to its properties, cherry sorbet acquires a silky texture and stability that enhances both the taste and the final presentation of the recipe.
If you want to find out more about how to achieve optimal stabilisation of your ice creams and sorbets, we invite you to read more about it in our specialised post: How to stabilise ice creams and sorbets?
Cherry Ball

To achieve this perfection we would like to highlight the use of Prosorbet 5 hot/cold natur. This stabiliser is essential to maintain the ideal consistency of the sorbet, allowing it to remain firm and free of ice crystals, regardless of temperature variations.
Cherry Ball
- 60 g Cherry and hibiscus sorbet
- 60 g Vanila and tonka ice cream
- 20 g Pavlolva Base
- Absolu Cristal (Valrhona)
Cherry and hibiscus sorbet
- 1000 g Cherry purée (Ravifruit)
- 120 g Glucose 33 DE (Sosa Ingredients)
- 380 g Sugar
- 300 g Water
- 5 g Prosorbet 5 cold/hot natur french (Sosa Ingredients)
Vanilla-Tonka iced cream
- 500 g Whole milk
- 60 g Milk powder 1% (Sosa Ingredients)
- 100 g Egg yolks
- 20 g Creamsucre (Sosa Ingredients)
- 120 g Sugar (Sosa Ingredients)
- 130 g 35% Cream (Elle & Vire)
- 40 g Dextrosa (Sosa Ingredients)
- 2 g Procrema 5 neutral hot (Sosa Ingredients)
- 3 g Tahiti vanila bean (Sosa Ingredients)
- 2 g Grated tonka
- Guerande salt (Sosa Ingredients)
Pavlova Base
- 195 g Egg white
- 5 g Lemon juice (Simonne gatto)
- 100 g Icing sugar (Sosa Ingredients)
- 100 g Sugar
- 100 g Trehalosa (Sosa Ingredients)
Cherry and hibiscus sorbet
Mix the solids together.
Add the water and bring to 85ºC. Leave to cool.
Then add the purée with the hand whisk. Churn.
Vanilla-Tonka iced cream
Heat the milk with the cream, the creamsucre, the vanilla pod and the grated tonka bean to 30ºC.
Then add the sugars mixed with the hot cream and heat to 38-40ºC.
Finally add the egg yolks and pasteurise.
Mature for 12 hours in the fridge.
Butter. Remove from the butter machine and place in the mini-sphere moulds and deep-freeze.
Pavlova Base
Whip the egg whites with the lemon juice. When the egg whites are foamy, add the icing sugar and trehalose.
Whisk together and finally add the sugar to make the crunchy grains.
Pour into the silicone moulds and dry at 100°C for 3 to 4 hours.
Final assembly: Cherry Ball
Place the sorbet in one piping bag and the vanilla tonka ice cream in another. Put the two piping bags into one piping bag and pour into the round moulds to create an even mixture of the two ice creams.
Ultra-freeze.
Then heat the absolu cristal 30ºC and dip the spheres in it to glaze.
Place on the plate and decorate with the dried meringue in uneven pieces around the ball.