Ice cream duet
0.75 h
4 raciones
Difficulty:
Media
Ingredients
FOR THE MANGO SORBET
325 g ripe mango pulp
95 g white sugar
95 g wáter
90 g egg White
75 g basil
FORTHE SWEETCORN ICE CREAM
275 g sweetcorn kernels
65 g white sugar
5 g guar gum
30 g glucose
300 g cream of vegetables
FOR THE SWEETCORN STREUSEL
125 g cooked sweetcorn kernels
125 g almond flour
75 g icing sugar
100 g butter.
METHOD
MANGO SORBET
- Make a syrup using water and sugar.
- Leave to cool, then add with the other ingredients into a blender.
- Blend and strain. Pour into a Pacojet container and freeze at -22ºC.
- Separately, boil the corn until soft. Strain and set aside.
- Dissolve the sugar and glucose in the cream. Add in the corn; cook for a few minutes, then blend. Pour into a Pacojet container and freeze at -22ºC.
THE STREUSEL
- Add the melted butter and other ingredients to the thickly ground corn. Knead to make short pastry.
- Roll out, then bake in a convection oven for 12 minutes at 180ºC.
- Place a quenelle of sweetcorn ice cream in a deep dish.
- Place one of mango sorbet on top, then a large spoonful of streusel to top it off.
- Decorate with a fried basil leave and serve quickly.
