Dark Chocolate Palet with Mango Sorbet

Name: Dark Chocolate Palet with Mango Sorbet
Yield: Serves 8
Ingredients: 30 g hazelnuts, chopped; 4-5 crushed digestive biscuits; 50 g sugar; 200 g frozen mango purée; 100 g water; Melted white chocolate as needed; 20-30 g melted white chocolate; 250 ml whipped double cream; 30 g trimoline (inverted sugar syrup); 350 g 72% Valrhona chocolate; 10 g glucose; 250 g whipping cream; 60 g cold unsalted butter

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sorbet

200 g frozen mango purée
50 g sugar
100

Dessert
Vegetarian
Chocolate

Method

Sorbet

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