Basil-Passion Fruit Milk Frappe and Manjari Chocolate Sorbet with Basil-Lemon Madeleine
For the Sweet Milk Ice Cream:
Bring the milk and cream to a boil. Mix the egg yolks and sugar in a bowl. Add a third of the heated milk mixture to the egg yolk mixture; then whisk this into the remaining milk mixture. Over heat, bring the ice cream base to 82°C, stirring occasionally to prevent burning. Strain through a chinois and chill over an ice bath. Spin in an ice cream maker.
For the Manjari Chocolate Sorbet:
Mix the water, cream, cacao powder and sugar over heat and bring to a boil. Remove from the heat and add the 64% Manjari chocolate and mix well. Strain the sorbet mix through a chinois. Spin in an ice cream maker before the chocolate sets.
For the Basil-Lemon Madeleine:
Preheat the oven to 300°F. In a Vitamix blender, add the basil leaves, sugar, lemon zest, eggs, and trimoline; blend well until all the ingredients are homogenized. Add the flour and baking powder to the blender and blend well. Add the melted butter and blend again. Pour the batter into a greased madeleine pan and bake for five minutes; rotate the pan and bake for two minutes more. Remove the pan from the oven, and remove the madeleines from the pan while it’s still hot. Set aside to cool.
For the Basil-Passion Fruit Milk Frappé:
In a Vitamix blender, add the passion fruit puree and basil leaves; blend until homogenized. Add in the 300 grams of the sweet milk ice cream and milk, going to high speed for 10 seconds to make it frothy.
To Assemble and Serve:
Cut the passion fruit in half, scoop out the flesh from the skin and remove the seeds. In a glass bowl, Put 18 grams of the passion fruit sauce into a glass serving dish. Add a 12 gram scoop of the Manjari chocolate sorbet and 150 grams of the basil-passion fruit milk frappe. Garnish with the chocolate and cacao powder. Serve with a tray of warm basil-lemon madeleines.