Liquid Chocolate Lime Sorbet

Method

Liquid chocolate base

1. Place the milk,cream and vanilla in a pan and bring to the boil, add the gelatine and honey and whisk in.
2. Pour the milk base over the chocolate and whisk together.
3. Allow to cool.
4. Pour into a frame and freeze.

Lime Sorbet

1. Place the water, dextrose, suagr, and lime leaves in a pan and bring to the boil.
2. Remove from the heat and add the lime zest.
3. Allow to cool.
4. Stir in the lime juice and pass through a chinois.
5. Place in a paco jet beaker and freeze. Churn when required.

Salted Caramel

1. Take the sugar and water to a caramel, add the double cream.
2. Add the butter slowly as if making beurre blanc, add the salt and warm to ensure it has dissolved.
3. Pass through a chinois and store.

Caramel Powder

1. Whisk the multidextrin into the caramel. It will eventually turn into a powder.

Bitter Toffee sauce

1. Take the sugar and glucose to a light caramel. Add the milk.
2. Allow to cool slightly.
3. Place into a blender and gradually add the butter as if making beurre blanc.
4. Add the gum powder and angostura bitter.
5. Store

Banana Puree

1. Place ingredients into the thermomix and heat to 90ºC. Reduce the temperature to 37ºC.

Recommended Wine

Pineau des Charentes Rouge, France