Elderflower frozen yoghurt served with mango ragout and blood orange sauce
Print RecipeIngredients
- 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.
