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André Garrett

Dark Chocolate Palet with Mango Sorbet

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Preparation info
  • Serves

    8

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Sorbet

  • 200 g frozen mango purée
  • 50 g sugar
  • 100

Method

Sorbet

  1. Defrost the purée, boil the sugar, water and glucose together, pour onto the mango purée.
  2. Then pass through a sieve and churn in an ice cream machine, following the manufacturer’s instructions.

Dark Chocolate Palet

  1. Gently

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