Ingredients
Dill sorbet (for 1 litre)
370ml apple juice
170ml orange juice
165ml lime juice
80g passion fruit puree
145g sugar
60g glucose
1 pinch green pepper, ground
2 sticks lemongrass, chopped
½ bunch dill, chopped
½ bunch thyme, chopped
½ mint, chopped
½ basil, chopped
½ bunch sorrel, chopped
Mango
2 mangos, cut into fine slices
basil-mint syrup
Macadamia crunch
90g nougat
90g sourdough bread crumbs, dried and finely diced
30g chopped macadamia nuts
1 lime, zested
45g brown sugar
30g corn starch
1 egg
45g butter, melted
1 pinch anise powder
1 bunch dill, picked apart
Method
For the sorbet, boil all ingredients and let infuse for 4 hours in the fridge. Puree finely in the mixer and pass through a fine sieve. Freeze in the ice machine.
Marinade the mangos for 2 hours in the syrup.
For the crunch dice the nougat into ½ x ½ cm cubes. Together with the rest of the ingredients, mix everything in a bowl with your hand and spread evenly on a silicon mat or baking paper. Bake in the oven at 155C for 20 minutes.
Arrange the mango flatly on a plate and place sorbet, crunch and dill on top.
Images ©Michael Wissing, AT Verlag /www.at-verlag.ch