Fruit Brunoise in jelly of Moscato d'Asti with panna cotta and mango sorbet
Ingredients
Ingredients for 10 servings:
- 500g Ardo Fruit Brunoise,
- 300ml vanilla panna cotta (3dl cream, 1 sheet gelatine, 30g sugar, 1/2 vanilla pod),
- 1 bottle of Moscato d’Asti (or other sparkling Muscat),
- 1g agar-agar,
- juice of 1/2 lime,
- 1 tablespoon of honey,
- a few mint leaves,
- brandy snaps/macaroons
Mango sorbet
- 600g Ardo Mango puree,
- 300ml water,
- 300g sugar,
- 50g powdered sugar,
- juice of 1/2 lime
Allergens
Milk
Preparation
- Bring the Moscato d’Asti to the boil together with the honey, lime juice and agaragar.
- Add Fruit Brunoise into the glasses.
- Pour the Moscato d’Asti on to the Fruit Brunoise until it is only just submerged.
-
Allow to harden and cover with a thin layer of panna cotta. Garnish with a sprig of mint and a brandy snap or macaroon.
Preparation mango sorbet:
- Bring the water to the boil in a saucepan. Add the sugar, bring to the boil again and allow to cool. You have now made sugar syrup.
- Crush the frozen Mango Puree with the food processor's chopping setting.
- Add the sugar syrup until you get a smooth mass.
- Add the lime juice and powdered sugar.
- Pour the mango mixture into a mould and place in the freezer for 30 to 45 minutes.
- Serve a ball of mango sorbet in a small glass and garnish with a few mint leaves.
Ardo products used in this recipe
