Elderflower Mango Dessert

Ingredients for 10 servings:

• 100 ml syrup (elderflower syrup)
• 100 ml lemon juice
• 100 ml water
• 1 lemon(s), organic, peel
• Sugar, as needed
• Ice, diced
• Juice :
• 1 mango(s), (flying mango), ripe
• 1 lemon(s)
• 100 ml syrup (elderflower syrup)
• 100 ml water
• Sugar, as needed

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

refreshing and very elegant dessert, suitable as finger food

The quantity of 10 servings refers to small finger food portions. If you want to make this as the only dessert, it’s better to serve it in small glasses and serve several to your guests. Sorbet: Grate the zest of the organic lemon. Mix with syrup, lemon juice, and water. Season with sugar to taste. Freeze the juice in the ice cream maker. In the meantime, prepare the ice cream molds. I use test tubes for this. It’s important that the ice cream mixture is poured into the glasses quickly and that the test tubes are placed in the freezer promptly. If liquid is added, there’s a risk that they will break. I proceed as follows: I put crushed ice cubes into a tall beaker (one that all the test tubes fit into upright). I remove the ice cream mixture from the ice cream maker in small portions and let the ice pack continue running. Using a very small spoon, I fill the test tube with ice, about two-thirds full. Then I insert a skewer. The top of the skewer must still be accessible. Once everything is filled, place it in the freezer while still standing in the beaker. Mango juice: Peel the mango and remove the stone. Puree the mango flesh with the juice of the squeezed lemon, the elderflower syrup, and the water in a blender. Then pass it through a sieve. Season with sugar, if desired. Chill the juice. Serve: Pour the mango juice into small, tall glasses. Fill them a little more than halfway. Then prepare a second tall beaker with warm water. Remove the beaker with the test tubes from the freezer. Briefly dip each test tube individually into the warm water and carefully remove the sorbet using the skewer. Place the sorbet in the prepared glass of mango juice. Work quickly so that the desserts prepared first don’t melt prematurely. Serve immediately.