Sable breton & clementine sorbet

Step 1: Sable breton (3 biscuits) 

Ingredients:

• butter (25g)
• cassonade (10g)
• salt(0,2g)
• egg (1 yolk)
• flour (23g)
• baking soda (0,5g)

Supplies:
Small round baking tins

Preparation: 

Combine all ingredients and knead well. Bake this mixture in small round shapes for 10 to 14 minutes at 200 degrees.

Step 2: Mascarpone cream 

Ingredients: 

• mascarpone (50g)
• cream (40g)
• egg (2 yolks)
• sugar (25g)
• gelatin (1/2 leaves)

Preparation: 

For the mascarpone cream, beat the mascarpone and the cream in 2 different bowls. 

Next, make a ruban of sugar and yolks. Heat it up briefly and add the gelatin. Add everything together and fold in the cream.

Step 3: Clementine sorbet 

Ingredients: 

• tangerine juice (0,5L)
• sugar (130g)
• glucose (50g)
• milk (1cl)
• water (5cl)
• gelatin (3 leaves)
• zest of 2 mandarins

Preparation: 

Make the milk lukewarm and add the gelatin. Add all other ingredients and put this mixture in the freezer. Wait until it is completely frozen.
Finally, spin the entire mass in a blender or an ice turbine.

Step 4: dress dessert

Fill the biscuit with the mascarpone cream and finish with a spoonful of sorbet.