Mango, Passion Fruit and Peach Yogurt Sorbet with Almond Biscotti
Ingredients
For the sorbet:
- 2 small ripe mangoes, peeled and chopped
- 50g (1oz) icing sugar
- Juice and zest of 1 lime
- 5 passion fruit, pulp and juice extracted
- 250g (9oz) Peach and Apricot Yogurt
For the biscotti:
- 225g (8oz) plain flour
- 2 tsp baking powder
- 100g (3oz) caster sugar
- 2 eggs
- 80g (3oz) roughly chopped blanched almonds
- 1 tsp ground cinnamon
- 50g (1oz) butter, melted
- 80g (3oz) dried apricots, chopped
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Method
For the sorbet:
- Place the mango and sugar in a food processor and process to form a smooth puree. Add the lime juice, zest and yogurt and blend until smooth.
- Stir in the passion fruit pulp and juice. Pour into an ice cream maker and churn until thick, then freeze in a container. It will keep for a few months.
- To serve, remove the sorbet from the freezer and place in the fridge for 20 mins to soften.
- Spoon the yogurt sorbet into glasses and drizzle over a little extra passion fruit, if you like. Serve with biscotti.
For the biscotti:
- Preheat the oven 180°C/350 ̊F/Gas Mark 4.
- Mix the flour, baking powder, sugar and cinnamon in a large bowl.
- Mix together the melted butter and eggs.
- Add to the dry ingredients and form a dough. Stir in the nuts and fruit and mix well.
- Form the dough into a sausage shape and flatten out the top to a depth of 7.5cm.
- Bake on a baking sheet for 25 mins until golden. Leave to cool for 5 mins, then slice into 2cm slices.
- Place back into the oven for 10 mins, then turn and bake for a further 10 mins until crisp.
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