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

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Ingredients

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Mango crémeux

  • 42ml of milk
  • 17g of glucose
  • 1/2 gelatine leaf, soaked in cold water for 5 minutes
  • 250g of white chocolate, roughly broken apart
  • 107g of mango purée
  • 300ml of UHT whipping cream
  • 3g of Douglas fir pine, chopped
  • lime juice

White chocolate cookie dough

  • 100g of butter
  • 75g of caster sugar
  • 60g of plain flour
  • 100g of white chocolate, chopped
  • 1/2 lime, zested

Yoghurt and Douglas fir ice cream

  • 20g of caster sugar
  • 250ml of water
  • 35g of Douglas fir pine
  • 500g of natural yoghurt
  • 10g of honey
  • 80g of Sosa ProSorbet

White chocolate tuiles

Mango slices

Mango caramel

To plate

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Method

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1
To make the mango crémeux, bring the milk and glucose to the boil. Dissolve the gelatine in the hot milk, then pour the mixture onto the chocolate. Use a hand blender to blend everything together. Add the rest of the ingredients and season with the lime juice. Place into the fridge to cool and set. Once set, whip the crémeux by hand and place into a piping bag with a 2cm piping nozzle
  • lime juice
  • 42ml of milk
  • 17g of glucose
  • 1/2 gelatine leaf, soaked in cold water for 5 minutes
  • 250g of white chocolate, roughly broken apart
  • 107g of mango purée
  • 300ml of UHT whipping cream
  • 3g of Douglas fir pine, chopped
2
To make the cookie dough, melt the butter in a pan and stir in the remaining ingredients until the mixture sticks together. Roll the cookie dough out into a 2mm thick layer between 2 sheets of parchment paper. Allow to set and then cut into 2cm discs
  • 100g of butter
  • 75g of caster sugar
  • 60g of plain flour
  • 100g of white chocolate, chopped
  • 1/2 lime, zested
3
For the ice cream, bring the sugar and water to the boil and infuse with the Douglas fir for 1 hour. Pass the syrup though a fine sieve and blend with the remaining ingredients. Either place into a Pacojet container and freeze, or churn in an ice cream machine and reserve in the freezer
4
Preheat the oven to 160°C/gas mark 3
5
To make the tuile, place the Isomalt and glucose in a pan and bring to 157°C. As soon as the mixture comes to temperature, place the pan into a bowl of cold water to stop the cooking, ensuring no water gets into the sugar mixture
  • 62g of liquid glucose
  • 125g of Isomalt sugar
6
Stir in the chocolate and then pour out onto a silicone baking mat. Allow to set and cool. Blend the tuile mix until it breaks down into a fine dust. Using a 2cm round stencil or ring cutter, shake the tuile dust onto a silicone baking mat. Remove the stencil to get perfect rounds, and place in the oven, checking every minute to see if the tuile has melted and become shiny. The colour of the tuile should be ivory white; if it gets too hot it will brown very quickly
7
Peel and slice the mango to 3mm thick slices on the mandoline. Use the cutters to cut out 2cm rounds
8
Place the mango purée into the centrifuge and spin for 20 minutes. Remove the clarified juice. Place into a pan reduce to an amber caramel. Place into a squeeze bottle
9
Pipe a 6cm length of crémeux on a plate. Place the tuiles, cookie dough and mango onto each side. Garnish the plate with the pine nuts, the lime zest and grated white chocolate and a few drops of caramel. Place a quenelle of ice cream on one side to finish
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Mango crémeux douglas-fir and yoghurt sorbet, white cookie dough

 
 

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