TROPICAL PASSION
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Vilmos Dohnal
Wesley Schipper
Passion fruit and mint ice cream accompanied by an exotic coconut and rum foam and a buttery almond crumble, all served in a vibrant passion fruit shell.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Passion Fruit Ice Cream- 300g Passion Fruit Coulis infused with 1/2 Bunch of Mint (for 24 hours)
- 100g Water
- 100g Glucose
- 200ml Water
- 1 Gelatin Leaf
- Salt to taste
- 400ml Coconut Puree
- 200ml Cream (full fat)
- 50g Sugar
- 1 Gelatin Leaf
- 30ml Bacardi Rum
- 1/2 Lime Juice
- Almond Crumble
- 50g White Sugar
- 100g Butter
- 100g Toasted Almonds
- 200g Flour
- 1 Egg White
Methods and Directions
Passion Fruit Ice Cream- Mix all ingredients together, place in pacojet pot or use an ice cream maker.
- Gently whisk the coconut puree with the sugar and the full fat cream.
- Soak and squeeze the gelatin and melt it in a small amount of coconut puree. Bring all ingredients together, sieve, and place the mixture in an isi espuma gun. Use 2 chargers for half litre of mix.
- Toast the almonds, crush it in the mortar. Mix it with the rest of the ingredients; make sure that the butter doesn’t melt. Bake at 180°C for 10 min.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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