A classic dessert takes on a tropical twist when custard apple, lychee and passionfruit get together. Bringing their own distinctive flavours and textures, this combination creates a deliciously layered taste experience.
Custard Apple Ice Cream
Ingredients
- 350g milk
- 40g Cream
- 50G Glucose powder
- 150g Caster sugar
- 250g Custard Apple pulp - pureed with 15g of lemon juice
Method
- Heat milk and cream together to 40 degrees Celsius.
- Add glucose powder and stir well heating to just below boiling point.
- Add caster sugar into the hot liquid and stir well.
- Cool the temperature down until the mixture reaches 40 degrees Celsius.
- Add custard apple puree and mix thoroughly.
- Refrigerate overnight to cool fully and allow the flavour to develop.
- Churn the ice cream.
Passionfruit Pulp
Ingredients
- 1 cup Passionfruit pulp
- 1 cup Caster sugar
Method
- Combine the passionfruit pulp with the sugar in a small pan and stir over low heat until the sugar is dissolved.
- Chill in the fridge, giving the syrup a stir before drizzling on ice-cream
Lychee Jelly
Ingredients
- Lychee juice
- Agar powder or gelatine
Method
- Pour lychee juice into a small pan.
- Sprinkle agar powder or gelatine over the liquid and stir until well mixed.
- Bring the liquid up to the boil over medium-high heat for 1-2 minutes.
- Turn off the heat and pour the mixture into a small glass container.
- Cool the mixture and place into the fridge to set.
- Once set, use a sharp knife to cut the lychee jelly into small cubes.
Serve the ice cream and jelly in the shells of the passionfruit and drizzle the passionfruit syrup on top. Enjoy your fresh tropical dessert!