> Recipes > Mango

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

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

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

PT3H30M

Recipe featured on

Recipes iOS app

Why not try?

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

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Mango crème

White chocolate cookie dough

Yoghurt and Douglas fir sorbet

White chocolate tuiles

To plate

Comments ()

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

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...