Mango, mandarin, passionfruit, fromage frais sorbet, lemongrass syrup

Mango, mandarin, passionfruit, fromage frais sorbet, lemongrass syrup

By
From
New Classics
Serves
6-8
Photographer
Mark Roper

There is only a small window when these beautiful fruits are all available in their prime at the same time, so celebrate with this zingy mouthwatering dessert. Inspired by the tropical popsicles I loved as a kid (I was never much of an ice cream girl), the creaminess of the sorbet, tang of the fruits and aromatic kick from the lemongrass syrup make it a great finish to a substantial meal.

Ingredients

Quantity Ingredient
2 perfect mangoes, peeled and sliced
6 mandarins, peeled and sliced crossways
5 passionfruit, pulp removed
baby lemon balm or small mint leaves, to garnish

Sorbet

Quantity Ingredient
350ml milk
140g caster sugar
70g trimoline or liquid glucose
500g fromage frais or full-fat plain yoghurt
1 lemon, juiced, strained

Lemongrass syrup

Quantity Ingredient
1 lime, finely grated zest and strained juiced
250g caster sugar
200ml water
1 lemongrass stem
1 tablespoon cointreau, (optional)

Method

  1. For the sorbet, combine the milk, sugar and trimoline in a saucepan and bring to the boil. Pour into a stainless steel bowl and allow to cool completely. Add the fromage frais and lemon juice and whisk well. Churn in an ice-cream maker according to the manufacturer’s instructions.
  2. To make the lemongrass syrup, rub the lime zest into the sugar to release the oils then combine with the water and bring to the boil in a small saucepan over medium heat. Allow to bubble for several minutes.
  3. Bash the lemongrass with a rolling pin, or chop it up roughly, and add to the syrup. Remove the pan from the heat and let the lemongrass infuse as it cools down, for several minutes. Strain through a fine sieve then add the reserved lime juice. Add the Cointreau, if using.
  4. To serve

    Arrange the fruits in serving bowls and top each with a big quenelle or scoop of sorbet. Sprinkle around some little leaves, drizzle with the lemongrass syrup and serve.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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