I’m dialing in a pectin NH + glucose setup to keep raspberry sorbet scoopable at 8°C on the pass; right now I’m at 0.8% pectin NH and 6% glucose DE42 and the quenelles still feather after two plates. Has anyone found a ratio or serving temp sweet spot that keeps razor edges for a 20‑minute window without dulling fruit intensity?
I’d swap the 6% DE42 for 8–9% atomized glucose (DE20) and drop pectin NH to about 0.5%; that combo tightened my raspberry sorbet edges without muting fruit and stopped the feathering — , it drove me nuts. Quick ref: https://www.chefsteps.com/activities/ultimate-sorbet. Did you mean “8°C” on the pass, or −8°C?
Fully activating the NH was the turning point for me: whisk with your sugar, heat the mix to 85–90°C for 1–2 minutes, then age 8–12 hours before spinning. At 0.8% NH and 6% DE42, that alone tightened structure enough to hold razor edges for a ‘20‑minute window’ at about 8°C without dulling fruit. If you’re already doing that, are you drawing a touch colder and letting it temper on the pass?