Green Pea, Yoghurt, Lime and Mint

Ingredients

Green Pea Crumble

25 g freeze dried green pea powder
25 g caster sugar
25 g plain flour
25 g unsalted butter, softened

Yoghurt & Lime Sorbet

1 L whole milk
70 g skim milk powder
170 g caster sugar
60 g glucose syrup
40 g Trimoline (invert sugar)
100 g cream, 35% fat
200 g Greek yoghurt
30 g lime juice
5 g sorbet stabiliser

Method

Green Pea Crumble

Place all of the ingredients into a bowl and work them together with your fingers.
Form an even dough and shape into a ball, wrap the dough in cling film and freeze.
Once frozen grate the dough onto a dehydrator sheet using a microplane or grater.
Spread the crumb evenly and dehydrate at 60C for 12 hours.
Store the crumb in a sealed plastic container until ready to use.


Yoghurt and Lime Sorbet

Mix the sugar, skimmed milk powder and stabiliser together
Place the milk into a saucepan and start to heat gently
At 40C add the dried mix and stir to incorporate
Add the glucose, trimoline, cream and yoghurt and cook to 85C for two minutes to pasteurise.
Strain, chill and stir in the lime juice. Mature the base for 4 hours in the fridge before churning.

Serve with: Grilled lime segments and fine strips of mint.

Equipment

Medium size bowl
Cling film
Dehydrater sheet
Microplane or grater
Sealed plastic container
Saucepan
Strainer

Credits: Darren Purchese

Photo Credits: Ari Hatzis