Anushka’s dessert is a unique combination of sweet and salty. She combines her fresh mango sorbet with a bold fish sauce caramel
Preheat oven to 180C. Pre-chill an ice cream machine.
For the Mango Sorbet, place the mango flesh into a food processor and process until pureed. Pass through a fine sieve into a small bowl.
Meanwhile place the sugar and 90g water into a small saucepan and stir until sugar has dissolved. Bring to the boil then remove from the heat. Add the mango puree then place into a shallow tray in the fridge to cool. Set aside 2 tablespoons for serving then pour the remainder into the ice cream machine and churn according to manufacturer’s instructions. Place the sorbet into the freezer until needed.
For the Tamarind Salted Crumb, place the flour, sugar and butter into a small bowl and mix together with fingertips. Spread over a lined baking tray and bake in the oven until golden, about 10 minutes. Remove from the oven and while still hot, add the tamarind pulp. Allow to cool then transfer to the bowl of a food processor and process to a fine crumb. Set aside.
For the Tamarind and Fish Sauce Caramel, place the caster sugar and 30ml water into a small saucepan and place over a low heat. Cook until amber colour in colour then remove from the heat.
Meanwhile, place the tamarind, fish sauce and 3 tablespoons hot water into the bowl of a small food processor and process to a thick paste. Pass the paste through fine sieve and then whisk into the caramel.
For the Lemon Cream, place the cream and caster sugar into a medium bowl and whisk to soft peaks. Fold through the lemon juice and zest. Transfer to a piping bag and set aside in the fridge.
Place 2 tablespoons of Tamarind Crumb in the middle of each plate, top with quenelle of Mango Sorbet. Pipe Lemon Cream and reserved mango puree over the plates. Drizzle with the Tamarind and Fish Sauce Caramel and garnish with a little lemon zest and the whole tamarind, to taste.