Yoghurt sorbet cornetto with pineapple sage

  • Petit four
  • easy
  • Makes 24 mini cones, with some sorbet leftover
  • 45 minutes, plus freezing time

PT45M

First published in 2022
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Ingredients

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Imperial

Yoghurt sorbet

Cornetto cones

  • 250ml of whole milk
  • 100g of plain flour
  • 1 egg
  • 15g of cocoa powder
  • 1 pinch of fine salt
  • 50g of sugar
  • vegetable oil, for frying

To serve

  • pineapple mint, very finely sliced
  • cacao nibs, to stand the cones in
1

To make the sorbet, place all the ingredients apart from the yoghurt and lime juice in a pan and gently heat until the sugar has dissolved. Take off the heat and leave to cool

  • 220g of water
  • 140g of liquid glucose
  • 50g of trimoline
  • 125g of sugar
  • 500g of whole milk
  • 2.5g of salt
  • 5g of citric acid
2

Once cooled to below body temperature, use a hand blender to blitz the yoghurt into the mixture and season with the lime juice. Churn in an ice cream machine according to the manufacturer's instructions, then reserve in the freezer

3

To make the cones, blitz all the ingredients together apart from the vegetable oil to create a batter, then pass through a fine sieve

4

Preheat an oven to 170ºC/gas mark 3. Place a frying pan over a medium heat and drizzle with a little oil, swilling it around to get an even covering over the pan. Pour in a little batter, then swirl the pan to create a thin, even pancake

  • vegetable oil, for frying
5

Once cooked, tip out the pancake onto a board and stamp out into circles using an 8cm cutter – you should be able to get around 24 in total. Wrap these around your cone moulds and bake in the oven for 10 minutes, or until crisp. Leave to cool

6

Once cooled, stand the cones up in a tray of cacao nibs. Transfer the ice cream to a piping bag with a star nozzle, and carefully pipe the ice cream into each cone to create a 'Mr Whippy' effect

  • cacao nibs, to stand the cones in
7

Finish with a few strands of the pineapple mint to garnish

First published in 2022
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