Mango Basil Vacherin

Name: Mango Basil Vacherin
Ingredients: 75 g glucose syrup; 500 mL heavy cream; 100 g basil leaves; 50 g whole eggs; 80 g egg whites; 80 g icing sugar, sifted; 50 g coconut flakes; 400 g diced mango; 2 g coriander, crushed; 50 g cider vinegar; 4 oz unsalted butter, softened; 4 oz almond flour; 6 sheets gelatin; ¾ cup water; 1 cup lime juice; 1-½ cups passion fruit puree; 2 tbsp granulated sugar; 1 tbsp Versawhip; 1 tsp xanthan gum; 125 g mango puree; 125 g whole milk; 2 large egg yolks; 50 g caster sugar; 25 g all purpose flour

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Mango Sorbet

175 g water
75 g glucose syrup
100

Dessert
Low calorie

Method

Mango Sorbet

Bring water, glucose and sugar to a boil in a small pot. Cool completely before adding mango and lime and processing in an ice cream machine.

Basil Ice Cream

Bring milk, cream and basil to a boil in a medium sized pot. Set aside to cool and infuse. Whisk to combine yolks, eggs and sugar in a small bowl. Return liquid to a simm

Ingredients

Mango Sorbet

Method

Mango Sorbet

Basil Ice Cream

Photos