Mint & matcha green tea parfait with a mojito sorbet

The Recipes / Dessert

Tewkesbury Park, Gloucestershire

750ml double cream
240g free range egg yolk
200g caster sugar
10g matcha green tea powder
½ bunch fresh mint, finely chopped

500g caster sugar
50g glucose syrup
1 large bunch mint
50ml white rum
100g sorbet stabiliser

Serves 5

Whip the cream for the parfait to soft peaks and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed with a tablespoon of warm water until they’ve doubled in size. Heat the sugar to 121˚C and slowly pour down the edge of the mixing bowl to combine with the yolks, mixing constantly. Set aside to cool.

Once the sugar and egg yolk mix has cooled, add the green tea powder and mint and stir until combined. Fold in the cream, then place in 7cm diameter disc moulds and leave to set in the freezer for a minimum of 4 hours.

For the sorbet, cook the sugar, glucose syrup and 500ml of water in a pan until it forms a thick stock syrup. Add the remaining ingredients, then give a quick blitz in
a food processor before cooling the mixture in the fridge for approximately 2 hours. Once cooled, strain the mixture and churn in an ice cream machine.

Nicely served with crushed meringue and delicate fresh mint leaves.