Desserts/ Summer

Elderflower frozen yoghurt served with mango ragout and blood orange sauce

Elderflower frozen yoghurt served with mango ragout and blood orange sauce

Print Recipe
Serves: 4 Preparation: 60 minutes

Ingredients

  • 600 g full-fat yoghurt
  • 40 g glucose syrup
  • 200 ml simple syrup
  • 130 ml elderflower syrup
  • 6 g lemon confit, finely chopped
  • 2 mangoes
  • A few fresh mint leaves
  • Blood orange sauce

Instructions

1

Place the yoghurt, glucose syrup, simple syrup and elderflower syrup in a blender.

2

Process for 30 seconds.

3

Transfer the mixture to an ice cream maker, add the finely chopped lemon confit and churn.

4

Keep frozen until ready to use.

5

Peel the mangoes lengthwise using a potato peeler or sharp knife.

6

Cut the flesh around the stone into thin slices.

7

Finely dice the mango slices and place in a bowl.

8

Mix in a few finely chopped mint leaves.

9

Use a baking ring to arrange the mango ragout in small deep plates or bowls.

10

Top with a scoop of ice cream and garnish with the blood orange sauce and a mint leaf.

Notes

The orange sauce is also delicious with vanilla ice cream.

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