- Yield: 8 Servings
- 200 g frozen mango purée
- 50 g sugar
- 100 g water
- 10 g glucose
Dark Chocolate Palet
- 350 g 72% Valrhona chocolate
- 250 g whipping cream
- 30 g trimoline (inverted sugar syrup)
- 60 g cold unsalted butter
Base and Hazelnut Cream
- 4-5 crushed digestive biscuits
- 20-30 g melted white chocolate
- 250 ml whipped double cream
- 30 g hazelnuts, chopped
- Melted white chocolate, as needed to Serve
How to Make It
- Defrost the purée, boil the sugar, water and glucose together, pour onto the mango purée.
- Then pass through a sieve and churn in an ice cream machine, following the manufacturer’s instructions. Dark Chocolate Palet
- Gently melt the chocolate over a bain marie. Warm the cream and trimoline gently over a low heat. When the chocolate is melted fold the cream into the chocolate and emulsify the two together (both chocolate and cream must be only just warm or the mix will split).
- Fold the cold butter into this until there is a smooth chocolate mix to go into the moulds. Base
- Mix the biscuits and chocolate together. Press the mix into the moulds in a very thin layer with a spoon; pour in the chocolate palet mix to reach the top of the mould.
- Set aside in a cool place (but not the fridge) for 4 hours to set. Hazelnut Cream
- Mix both ingredients together and reserve. To Serve
- Dress the plates with a swipe of melted chocolate using a small brush. With a blow torch, heat the metal rings very gently so the palet will come free.
- Being careful, with a palette knife lift the ring with the chocolate inside then release the palet and it should slide out onto your plate. If it is still stuck repeat with the blow torch on a low heat to loosen some more.
- Form the sorbet into quenelles and add to the other end of the chocolate swipe, finally add the hazelnut cream to a piping bag and squeeze out the cream at the other end of the swipe.