Fermented Milk Sorbet with Lemon, Toffee and Chocolate

By corlear

Ingredients

• For the fermented milk sorbet:
• 2 cups fermented milk
• 1/3 cup glucose
• pinch sorbet stabilizer
• 1 tsp skimmed powdered milk
• For the lime fizzy sugar:
• 1 cup sugar
• 1/3 cup water
• 2 oz fizzy sherbets
• grated rind of 1 lime
• For the yogurt croquant:
• 51/4 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 31/4 tbsp powdered yogurt
• For the sugar yogurt:
• 2 oz yogurt croquant (see previous step)
• 13/4 oz powdered yogurt
• 13/4 oz icing sugar
• To finish:
• grated rind of 1 lime
• 13/4 oz fizzy sherbets

Details

Servings 4

Preparation

Step 1

For the fermented milk sorbet:
1. Put 1/3 cup of fermented milk in a pan with the glucose, stabilizer and powdered milk.
2. Stirring continuously, heat to 185ºF.
3. Leave to cool and mix with the rest of the fermented milk.
4. Leave in the fridge for 8 hours for the mixture to thicken.
5. Process in the sorbet maker.

For the lime fizzy sugar:
1. Place the sugar and water in a bowl and heat to 275ºF.
2. Remove from the heat add the powdered fizzy sherbets and the grated lime peel.
3. Stir rapidly so that all the ingredients are thoroughly dissolved.
4. Quickly spread over a roasting tray lined with a Silpat and the sugar will begin to bubble up.
5. Leave to cool and break up roughly with a rolling pin to get pieces of fizzy lime sugar.

For the yogurt croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt and heat until the thermometer reads 325ºF.
2. Remove from the heat and leave to cool to 275ºF and add the powdered yogurt.
3. Stir and spread over a sheet of greaseproof paper and leave to cool.

For the sugar yogurt:
1. Once the yogurt croquant is made, grind it in the food processor and add the powdered yogurt and icing sugar.

Final Steps & Preparation:
1. Sprinkle the yogurt sugar around a soup dish, leaving a small gap so the circle is incomplete.
2. Place the fizzy sugar in this gap and also place a little in the middle to prevent the sorbet from moving.
3. Sprinkle a circle of fizzy sherbets on top of the yogurt sugar and the grated lime rind around the dish.
4. Finish by placing a quenelle of fermented milk sorbet in the middle.