White Chocolate Ganache with Mango & Kaffir Lime Sherbet

For a vibrant summer dessert, look no further than AEG ambassador Mark Best and Brendan Pang from Masterchef's tasty little treat. Combining fresh mango with a creamy white chocolate and sheep milk yoghurt ganache, this flavoursome pud is then topped off with a decadent kaffir lime sherbet. The flavours are fresh and exotic, capturing the essence of summer. 

• 5 medium mangos
  
• 10 kaffir lime leaves

Yoghurt and White Chocolate Ganache:

• 450g white chocolate
  
• 250g cream
  
• 360g Sheep Milk yoghurt

Kaffir Lime Sherbet:

• 5 kaffir lime leaves
  
• 5 kaffir limes
  
• 190g icing sugar
  
• 6g citric acid
  
• 6g tartaric acid
  

Yoghurt and White Chocolate Ganache:

1. Finely chop white chocolate.
   
2. Place in a heatproof bowl with cream.
   
3. Melt over a bain-marie.
   
4. Cool slightly.
   
5. Whisk in yoghurt until fully incorporated.
   
6. Pass the ganache through a fine strainer.
   
7. Place in refrigerator for 1 hour or until set.

Kaffir Lime Sherbet:

1. Roughly chop the kaffir leaves and add to a high-speed blender.
   
2. Add the zest of the limes.
   
3. Add the remaining ingredients and blend to a fine powder.
   

To Serve:

1. Remove the cheeks from each mango and remove the skin.
   
2. Slice finely and place a cheek on each plate.
   
3. Add a heaped tablespoon of ganache on top of each mango.
   
4. Add a heaped tablespoon of sherbet on top.
   
5. Ready to serve.