Milk and mint sorbet, chocolate tuile

Method

To make sorbet, bring milk to the boil and pour over mint leaves. Cover with cling film and leave to infuse for 30 minutes. Strain through a fine strainer, pressing all the milk out of the mint leaves with a small ladle or spoon. Add sugar syrup to milk and allow to cool. Churn in an ice-cream maker and store in the freezer.

To make chocolate tuiles, cream butter and sugar until pale and fluffy. Add egg whites slowly. Fold through flour and cocoa. Pre-heat oven to 150C.

Spread a thin layer of tuile mixture onto a baking tray lined with a non-stick baking mat or greaseproof paper sprayed lightly with oil. Draw a finger through the mix to create 10-centimetre squares (using a finger rather than a knife creates a gap between each tuile).

Bake for 5-10 minutes or until tuiles are evenly cooked. Quickly roll into cigar shapes before tuiles set hard. Store in an airtight container until ready to serve with a large scoop of sorbet.

*To make sugar syrup bring 575 grams castor sugar and 500 millilitres water to the boil. Allow to cool. Extra syrup can be stored in the fridge for several weeks.