Lemongrass Affogato with Mango Sorbet

teas.co.uk · 8 min · Serves 1

You'll need

• 1 pyramid tea bag of Teapigs Pure Lemongrass
• 80ml coconut milk (warmed to 80C)
• 2 small scoops of mango sorbet
• 1 small 200ml glass, chilled
• 1 small saucepan
• 1 small balloon whisk
• 1 long spoon, for eating

Method

1. Chill a small glass while you make the lemongrass coconut milk.
2. Heat the coconut milk in a small pan until steaming but not boiling.
3. Off the heat, drop in the pyramid bag, cover and steep for six minutes.
4. Lift out the bag and whisk the milk smooth.
5. Scoop the mango sorbet into the chilled glass.
6. Pour the warm lemongrass coconut milk slowly over so it pools around the sorbet.
7. Eat straight away with a long spoon, while it is half warm and half cold.
8. Tip: a sorbet rather than ice cream keeps it light and lets the mango sing against the coconut.

Recipe: https://teas.co.uk/recipes/fennel and licorice/lemongrass affogato with mango sorbet/