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Airy Parmesan, Pickled Mango Sorbet Recipe

Airy Parmesan, Pickled Mango Sorbet
How to make Airy Parmesan, Pickled Mango Sorbet

About Airy Parmesan, Pickled Mango Sorbet Recipe: A delicious and unique mango recipe to relish during the monsoons! Pickled mango wedges mixed with mango puree and frozen overnight. Garnished with baby spinach leaves and served with parmesan airy soup.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Airy Parmesan, Pickled Mango Sorbet

  • For airy parmesan veloute:
  • 200 gram Parmesan cheese
  • 200 ml Milk
  • to taste Salt
  • 100 ml Heavy cream
  • 30 gram White balsamic vinegar
  • For pickled mango sorbet:
  • 350 gram Fresh mango
  • 20 gram Liquid glucose
  • 150 gram Raw mango
  • 200 ml Pickle brine

How to Make Airy Parmesan, Pickled Mango Sorbet

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Boil the milk in a heavy bottom pan. Then, add grated parmesan cheese in it, keep stirring and let it curdle. Strain the mixture and keep the whey aside.
Boil the whey with heavy cream, remove from heat and add white balsamic vinegar and salt to taste.
Whip the soup nicely to incorporate air to get the desired texture and serve it cold.
Peel ripened mangoes and blend them for a fine puree with liquid glucose. Pickle raw mango wedges for 24 hours and blend the above together and freeze.
Churn the frozen mixture for the sorbet texture.
Place the quenelle of mango sorbet in the plate and garnish it with the baby spinach leaves and serve with parmesan airy soup.
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