Elderflower frozen yoghurt served with mango ragout and blood orange sauce
- 600 g full-fat yoghurt
- 40 g glucose syrup
- 200 ml simple syrup
- 130 ml elderflower syrup
- 6 g lemon confit, finely chopped
- 2 mangoes
- A few fresh mint leaves
- Blood orange sauce
Place the yoghurt, glucose syrup, simple syrup and elderflower syrup in a blender.
Process for 30 seconds.
Transfer the mixture to an ice cream maker, add the finely chopped lemon confit and churn.
Keep frozen until ready to use.
Peel the mangoes lengthwise using a potato peeler or sharp knife.
Cut the flesh around the stone into thin slices.
Finely dice the mango slices and place in a bowl.
Mix in a few finely chopped mint leaves.
Use a baking ring to arrange the mango ragout in small deep plates or bowls.
Top with a scoop of ice cream and garnish with the blood orange sauce and a mint leaf.
The orange sauce is also delicious with vanilla ice cream.