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Mango crème douglas-fir and yoghurt sorbet, white cookie dough

Mango crème douglas-fir and yoghurt sorbet, white cookie dough

PT3H30M

1
To make the mango crème, soak the gelatine leaf in cold water for 5 minutes to soften. Bring the purée, glucose, milk and Douglas-fir up to the boil. Dissolve the gelatine into the mixture, pour onto the white chocolate and mix
  • 1/2 gelatine leaf
  • 35g of mango purée
  • 1 tsp liquid glucose
  • 15ml of milk
  • 1g of dried Douglas fir, chopped
  • 80g of white chocolate, broken into small pieces
2
Whip the cream into soft peaks and add to the white chocolate mixture with the Douglas-fir essence. Pour into a large, flat-bottomed container and leave to set in the fridge for 1 hour
  • 100ml of whipping cream
  • 1 drop of Douglas fir essence, small
3
Once it has set, use the round cutter to slice into 2cm discs
4
For the white chocolate cookie dough, melt the butter and chocolate and then add the dry ingredients and lime zest
  • 100g of butter
  • 200g of white chocolate
  • 150g of caster sugar
  • 120g of plain flour
  • zest of 1 lime
5
Roll the dough out to the thickness of a 2-pence piece and, using a 2cm round cutter, cut out discs
6
For the sorbet, make an infusion with the sugar, water, honey and Douglas fir. Bring up to a simmer, then take off the heat and leave to infuse for 2 hours before straining
  • 200g of caster sugar
  • 240ml of water
  • 2 tbsp of honey
  • 35g of dried Douglas fir
7
Mix with the yoghurt, pour into an ice cream maker and churn until set
  • 480g of natural yoghurt
8
Put the isomalt and glucose in a pan and, using a food thermometer, bring it up to 157°C. Remove from the heat and add the chocolate, then pour onto a non-stick baking mat to set
  • 250g of Isomalt sugar
  • 125g of liquid glucose
  • 90g of white chocolate
9
When the chocolate is solid, break it up in a food processor and blend to a powder
10
Preheat the oven to 160°C/Gas mark 3. Dust the powder inside 4 x 2cm ring cutters to form circles of the dust on a tray lined with a silicone mat and melt in the oven for 2 minutes. Remove and let the discs cool slightly before gently reforming them into discs
11
Place a quennelle of sorbet onto the plate, and arrange the mango crème, tuilles and discs of cookie dough next to it. Garnish the plate with a few toasted pine nuts, grated lime zest, grated white chocolate and droplets of honey
  • 20g of pine nuts
  • 1 tsp lime zest
  • 1 tsp white chocolate
  • 1 tsp honey

Ingredients

Metric

Imperial

  • Mango crème

  • White chocolate cookie dough

  • Yoghurt and Douglas fir sorbet

  • White chocolate tuiles

  • To plate

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