Muscovado Gelatin with Yogurt, Passion Fruit and Cocoa Sorbet

By corlear

Ingredients

• For the muscovado gelatin:
• 4 oz muscovado sugar
• 1 1/4 cup water
• 1.5 sheets gelatin
• For the basic syrup:
• 1/2 cup sugar
• 1/2 cup water
• For the yogurt sorbet:
• 1 cup yogurt
• 1/4 cup milk
• 1/8 cup glucose
• 1 tsp sorbet stabilizer
• 1 1/2 tbsp basic syrup (see previous step)
• For the liquid cocoa croquant lattice:
• 1 3/4 oz cocoa powder
• 1/2 oz glucose
• 3/4 cup basic syrup (see previous step)
• For the passion fruit reduction:
• 2 oz passion fruit
• 2 oz glucose

Details

Servings 4

Preparation

Step 1

For the muscovado gelatin:
1. Bring the water and sugar to the boil and the dissolve the gelatin in the syrup.
2. Pour the muscovado gelatin in soup plates and then leave to set.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the yogurt sorbet:
1. Heat the milk, syrup, glucose and stabilizer to 185ºF.
2. Leave to cool, add the yogurt and blend in a Thermomix.
3. Leave to stand for 8 hours in the fridge.
4. Process in the ice cream maker.

For the liquid cocoa croquant lattice:
1. Bring the syrup to the boil and dissolve the glucose in it. Blend with the cocoa powder in the food processor until you have a fine powder and sieve. Leave to rest for 8 hours.
2. Cut a long strip of greaseproof paper (1½" wide).
3. Use a spatula to spread the cocoa paste over the paper and then smooth it with a plastic comb. Use the side of the spatula to mark out 1" wide strips without cutting the paper. It should be a rectangle in the shape of a blind.
6. Bake at 325ºF for 6 minutes and remove the paper while the mixture is still hot.

For the passion fruit reduction:
1. Reduce the passion fruit juicer and glucose until you get a thick sauce with the consistency of liquid caramel.

Final Steps & Preparation:
1. Take the dishes with the gelatin out of the fridge 5 minutes before serving to get the perfect texture.
2. Just before serving, put 12 dots of passion fruit reduction around the edge of the plate. Make a whole in the center of the gelatin.
3. Fill this hole with a quenelle of yogurt sorbet and top with the liquid cocoa croquant lattice.