Yoghurt sorbet cornetto with pineapple sage
- Petit four
- Easy
- Makes 24 mini cones, with some sorbet leftover
- 45 minutes, plus freezing time
PT45M
These delightful little petit fours come in the shape of mini ice creams. Chef Charlie Tayler recommends serving with tea and coffee at the end of a meal, but they can of course be a delicious snack at any time of the day!
Ingredients
Yoghurt sorbet
- 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
- 250g of natural Greek yoghurt
- 5g of lime juice
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
Equipment
- Ice cream maker
- Hand blender
- Piping bag with star nozzle
- small metal cones
- 8cm round cutter
Method
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
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
- 250g of natural Greek yoghurt
- 5g of lime juice
To make the cones, blitz all the ingredients together apart from the vegetable oil to create a batter, then pass through a fine sieve
- 250ml of whole milk
- 100g of plain flour
- 1 egg
- 15g of cocoa powder
- 1 pinch of fine salt
- 50g of sugar
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
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
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
Finish with a few strands of the pineapple mint to garnish
- pineapple mint , very finely sliced
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Yoghurt sorbet cornetto with pineapple sage
