White Chocolate Ganache with Mango & Kaffir Lime Sherbet Recipe

For a vibrant summer dessert, look no further than AEG ambassador Mark Best and Brendan Pang from Masterchef’s tasty little treat. Combining fresh mango with a creamy white chocolate and sheep milk yoghurt ganache, this flavoursome pud is then topped off with a decadent kaffir lime sherbet. The flavours are fresh and exotic, capturing the essence of summer. 

Ingredients

5 medium mangos10 kaffir lime leaves

Yoghurt and White Chocolate Ganache:

450g white chocolate250g cream360g Sheep Milk yoghurt

Kaffir Lime Sherbet:

5 kaffir lime leaves5 kaffir limes190g icing sugar6g citric acid6g tartaric acid

Method

Yoghurt and White Chocolate Ganache:

Finely chop white chocolate.Place in a heatproof bowl with cream.Melt over a bain-marie.Cool slightly.Whisk in yoghurt until fully incorporated.Pass the ganache through a fine strainer.Place in refrigerator for 1 hour or until set.

Kaffir Lime Sherbet:

Roughly chop the kaffir leaves and add to a high-speed blender.Add the zest of the limes.Add the remaining ingredients and blend to a fine powder.

To Serve:

Remove the cheeks from each mango and remove the skin.Slice finely and place a cheek on each plate.Add a heaped tablespoon of ganache on top of each mango.Add a heaped tablespoon of sherbet on top.Ready to serve.