This recipe is courtesy of Uwe Habermehl, executive chef at the Sydney Convention Centre. Last week, Uwe and his chefs staged a stunning 7-course Fire-and-Ice banquet to honour painter Tim Storrier in one of the rooms overlooking Darling Harbour. It's a sensational season for mangoes and this refreshing sorbet, flavoured with fragrant kaffir lime leaves and saffron, is just the thing for summer entertaining.
For best results make the sorbet the day before and leave overnight to firm before serving. Stir the sugar and water in a saucepan over low heat until sugar has dissolved, then increase heat and bring to the boil.
Remove from heat, add saffron threads and kaffir leaves (slightly bruise leaves in your palm to release the flavour, before adding to syrup). Leave to infuse until completely cool, or overnight if possible.
To make the mango purée, peel mangoes and cut flesh away from the seed. Freeze until required, then purée frozen mango in a food processor and weigh the required amount.
Pass the mango purée through a fine sieve into a large bowl. Stir in the liquid glucose, lime juice, salt, additional water and strained infused sugar syrup, and whisk until combined. Pour into an ice cream machine and churn, following the manufacturer’s instructions.
If you do not have an ice cream machine, pour the chilled mixture into a freezer-safe plastic container, cover and place in the coldest part of the freezer.
Check after 1½ hours, the mixture should have frozen around the sides of the container while remaining soft in the centre. Either beat for a few seconds with an electric hand-held beater, or quickly process in a food processor, until the mixture forms a uniform ‘slushy’ consistency.
Pour the mixture back into the container, cover and return to the freezer.
Repeat the beating or processing step at least twice every 1½ hours. Freeze overnight.
To serve, scoop the sorbet into serving bowls or small glasses and top with diced mango and grated lime zest.
Makes approximately 2 litres.
Tip: look for Kengsington Pride mangoes as they have the most flavour.