LIME YOGHURT GELATO WITH TROPICAL FRUIT SALAD
Serves 6 Prep And Cook Time 45 minutes(+ Cooling and freezing time)
• 10 (650g) limes
• 3 cups (660g) caster sugar
• 2 sprigs mint
• 6 fresh kaffir lime leaves
• 3 cups (840g) Greek-style yoghurt
• 3 (2kg) small papaya, halved
• ½ (650g) small rockmelon, seeds removed, cut into thin wedges
• ¼ (375g) honeydew melon, cut into thin wedges
• 24 (600g) fresh lychees, peeled
• 2 teaspoons rosewater
1│Remove rind from 1 of the limes with a zesting tool. Juice all of the limes; you will need ⅔ cup (160ml) juice.
2│Place sugar, 2 cups (500ml) water, mint, 4 of the lime leaves and lime rind in a medium heavy-based saucepan over medium heat. Bring to the boil, stirring to dissolve sugar; simmer for 4 minutes. Strain half of mixture each into 2 large heatproof jugs; discard solids. Cool syrup.
3│Whisk yoghurt and ¼ cup of the lime juice into one jug of syrup. Add remaining lime juice to second jug of syrup; cover, refrigerate until needed. Pour yoghurt mixture into a lightly oiled 25cm x 30cm metal tray. Freeze for 4 hours or until frozen.
4│Working quickly, remove frozen yoghurt mixture from tray; break or chop into large pieces. Process, in two batches, until smooth but not melted. Return mixture to metal tray. Cover; freeze for 4 hours or until frozen.
5│Divide papaya, rockmelon, honeydew and lychees among bowls. Thinly slice remaining lime leaves.
6│Combine reserved chilled lime syrup and rosewater in a small jug.
7│Serve fruit salad and lime syrup with scoops of yoghurt gelato, sprinkled with sliced lime leaves.
Suitable to freeze. Syrup suitable to microwave.
PINEAPPLE GRANITA AND CO-YO ICE-CREAM
Serves 4 Prep And Cook Time 40 minutes (+ Cooling and freezing time)
• 1 stick lemongrass (white part only), bruised
• ½ cup (135g) coarsely grated palm sugar
• ½ (600g) small pineapple, peeled, chopped coarsely
• 2 teaspoons finely grated lime rind, plus extra to serve
• 2 tablespoons lime juice
• ¾ cup (200g) Greek-style yoghurt
• micro or baby mint leaves, to serve
Co-Yo Ice Cream:
• 500g unsweetened coconut yoghurt
• 395g can sweetened condensed milk
• pinch of fine sea salt
1│Co-Yo Ice-Cream: Whisk ingredients in a bowl. Transfer to an airtight container; freeze for 2 hours or until almost firm. Transfer mixture to a food processor; process until smooth. Return to container; freeze until firm.
2│Place lemongrass, sugar and ⅔ cup (160ml) water in a medium saucepan; cook, stirring, over low heat until sugar dissolves. Bring to the boil; remove from heat. Pour syrup into a large heatproof jug or bowl; cool.
3│Meanwhile, blend or process pineapple until smooth; you will need 1½ cups (375ml) pulp.Whisk pineapple, rind, juice and yoghurt into cooled syrup. Pour pineapple mixture into a 20cm x 30cm (base measurement) metal slice pan. Freeze for 3 hours or until just beginning to freeze. Using a fork, scrape the mixture to break up ice crystals. Cover; freeze for 4 hours, scraping the mixture every hour, or until completely frozen.
4│Serve scoops of granita and ice-cream, topped with extra lime rind and mint.
Suitable to freeze. Syrup suitable to microwave.
MANGO AND KAFLIR LIME BAKED CHEESECAKE
Serves 10 Prep And Cook Time 2 hours 15 minutes (+ Cooling and freezing time)
• ¾ cup (205g) finely grated palm sugar
• 12 kaffir lime leaves, sliced thinly
• 300g digestive biscuits
• ⅓ cup (25g) shredded coconut
• 140g butter, melted
• 1 (600g) large mango, chopped coarsely
• 500g cream cheese, at room temperature
• 1 tablespoon lime juice
• 3 eggs, beaten lightly
• 300g sour cream
• 1 tablespoon finely grated lime rind
• 2 medium (860g) mangoes, extra, diced
1│Preheat oven to 140°C (120°C fanforced). Grease a 22cm springform pan; line base and side with baking paper.
2│Place palm sugar, 10 kaffir lime leaves and ½ cup (125ml) water in a small saucepan. Bring to the boil over medium heat; simmer, without stirring, for 5 minutes. Stand to infuse until required; strain before using, discarding solids.
3│Meanwhile, process biscuits, coconut and butter until medium fine crumbs form and mixture holds together when pressed between your hands. Press biscuit mixture on base and about halfway up side of cake pan. Refrigerate until required.
4│Process mango until a smooth puree forms; transfer to a bowl. Beat cream cheese, strained sugar syrup and lime juice with an electric mixer fitted with the paddle attachment until smooth and well combined; stop the motor and scrape side of bowl a couple of times to ensure there are no cream
cheese lumps. Beat in mango puree, then egg and sour cream, continuing to mix until well combined.
5│Pour cream cheese mixture into pan; place on an oven tray. Bake for 1 hour 20 minutes or until cheesecake has a slight wobble in the centre when pan is shaken gently. Cool at room temperature for 1 hour. Refrigerate for 3 hours or until cheesecake is set.
6│Meanwhile, thinly slice remaining kaffir lime leaves. Combine lime rind, lime leaves and extra mango in a bowl.
7│Serve topped with mango mixture.
Undecorated cheesecake suitable to freeze. Not suitable to microwave.
ICE-CREAM CAKE
Serves 8 Prep And Cook Time 35 minutes (+ Standing And Freezing Time)
• 1 litre (4 cups) vanilla bean ice-cream
• 2/3 cup (120g) pistachios, plus extra to serve
• ½ cup (75g) fresh blackberries, plus extra to serve
• Icing sugar, for dusting
Blackberry Coulis:
• 1½ cups (225g) fresh blackberries
• ½ cup (110g) caster sugar
1│Blackberry coulis: Place blackberries, sugar and ½ cup (125ml) water in a small heavy-based saucepan over medium heat. Bring to a simmer; simmer for 15 minutes. Stand for 10 minutes; press blackberry mixture through a fine-mesh sieve over a jug or bowl; discard solids.
2│Meanwhile, scoop half the ice-cream into a medium bowl (return remaining half to freezer until required); stand for 15 minutes or until softened.
3│Grease a 19cm round springform cake pan; line base and side with baking paper, extending the paper 2cm over side.
4│Add pistachios and 2 tablespoons of the Blackberry Coulis to bowl of softened ice-cream; stir through until smooth. Spread pistachio ice-cream mixture over base of pan; spread three-quarters of remaining Coulis over mixture. Freeze for 1 hour or until firm.
5│After 45 minutes, remove remaining vanilla ice-cream from the freezer; scoop into a medium bowl to soften. Stir through blackberries. Spread blackberry ice-cream mixture over pistachio icecream in pan. Freeze for 4 hours or overnight, until frozen.
6│Remove ice-cream cake from freezer 10 minutes before serving to soften slightly. Serve with extra blackberries and pistachios, drizzled with remaining Coulis and dusted with icing sugar.
Suitable to freeze. Coulis suitable to microwave.
PASSIONFRUIT AND GINGER CURD TART
Serves 8 Prep And Cook Time 45 minutes (+ Freezing and refrigeration time)
• 8 (145g) passionfruit
• 6 (360g) large eggs
• 1 cup (220g) caster sugar
• ¼ cup (60ml) lemon juice
• 2 teaspoons finely grated fresh ginger
• 120g butter, diced
• 300ml thickened cream
• 2 tablespoons icing sugar
• 1 vanilla bean, split lengthways, seeds scraped
• small mint sprigs, to serve (optional)
Tart base:
• 250g butternut snap biscuits
• 120g soft butter
• ½ cup (40g) shredded coconut
• 2 tablespoons plain flour
1│Preheat oven to 160°C (140°C fan-forced).
2│Tart base: Process ingredients until combined and mixture forms a mediumcoarse crumble texture. Press base evenly and firmly into a 24cm loose-based fluted tart tin. Flatten and press tart base, using back of a dessertspoon, to press it evenly up side of tin. Freeze for 20 minutes.
3│Place tart tin on an oven tray; bake base for 20 minutes or until light golden and dry. Carefully remove tray from oven; use back of dessertspoon to gently press the softened mixture back into place up the edge of the tin and press down onto base to pack base down. Refrigerate for 1 hour or until firm.
4│Meanwhile, remove pulp from 5 passionfruit; you need ⅔ cup pulp. Place pulp in a large heatproof bowl with 4 whole eggs and 2 yolks (keep whites for another use); whisk until combined and smooth. Add sugar, lemon juice and ginger. Place bowl over a large saucepan of simmering water, ensuring base of bowl doesn’t touch the water. Cook, whisking occasionally, over medium heat for 20 minutes or until mixture becomes very thick. Remove from heat. Add butter gradually, whisking until melted. Strain curd through a fine sieve into a large heatproof jug, pressing firmly to yield as much curd as possible; discard seeds.
5│Pour curd into cooled tart shell. Refrigerate for 4 hours or until set.
6│Just before serving, beat cream, icing sugar and vanilla seeds in a clean bowl with an electric mixer until firm peaks form.
7│Transfer tart to a plate. Spoon the vanilla cream onto the tart; top with pulp from remaining the passionfruit and the mint sprigs. Serve straightaway.
Not suitable to freeze or microwave
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