John Myers
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Mango Sorbet in Chocolate Cremeux
The perfect mango sorbet in chocolate cremeux recipe with a picture and simple step-by-step instructions.
Chocolate Cremeux
- 160 g Chocolate
- 200 ml Milk
- 80 g Sugar
- 20 g Cocoa powder
- 3 Pc. Egg yolk
- 2 leaf Gelatin
- 160 g Cream
Mango sorbet
- 160 g Mango puree
- 250 g Sugar syrup
- 25 g Glucose syrup
fruit
- 1 Pc. Flight mango
- 10 Pc. Raspberries
- Chocolate biscuits
- Chocolate sponge cake base
- Melt the chocolate in the milk and add the gelatin. Whip the sugar, cocoa and egg yolk and mix with the chocolate mixture. Whip the cream until stiff and stir carefully with the cooled mass. Fill into silicone molds and freeze in the freezer. Important: take out of the freezer approx. 1 hour before serving, immediately squeeze out of the silicone molds and let thaw in the refrigerator. Mango sorbet: Mix all ingredients together and freeze in the ice cream machine. Peel the mango, dice it finely and mix it with a little puree.
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