Coconut, passionfruit, ginger and mint

Coconut, passionfruit, ginger and mint

By
From
Lamingtons & lemon tart
Serves
4
Photographer
Patricia Niven

This is one of my absolute favourite dessert flavour combinations. It might sound a bit mixed, but trust me this works. The tangy passionfruit and warm ginger are cleaned off with the coconut and fresh mint. This simplified version is based on one of my best sellers at Sweet Studio.

The tangy and crunchy passionfruit and the ginger crumble are a match made in heaven when brought together by the creamy coconut and clean minty taste of the shaved ice.

The crumble mix used here is featured elsewhere in this book and I use it a lot in my desserts at the studio because it is fantastic. It’s a great little recipe that you can use for a million different desserts to add crunch and bite.

Ingredients

Quantity Ingredient

Mint shaved ice

Quantity Ingredient
1 bunch mint
120g caster sugar
1 teaspoon liquid glucose
2 gold-strength gelatine leaves, soaked and drained
1 drop edible peppermint oil

Passionfruit curd

Quantity Ingredient
2 eggs
50ml passionfruit juice, strained
65g unsalted butter, softened
100g caster sugar
1 gold-strength gelatine leaf, soaked and drained

Salted oat and ginger crumble

Quantity Ingredient
200g plain flour
200g rolled oats
265g soft light brown sugar
300g butter, melted
10g bicarbonate of soda
5g salt
20g ground ginger

Coconut sago

Quantity Ingredient
40g sago pearls
220ml coconut cream
50ml sugar syrup, (see Equipment & ingredients chapter)

Assembly

Quantity Ingredient
fresh passionfruit pulp
4 fresh mint leaves, finely shredded

Method

  1. For the mint shaved ice, bring 600 ml water to the boil then pour it over the mint in a bowl. Leave to infuse for a maximum of 4 minutes before draining through a fine sieve.
  2. Discard the mint leaves and pour the water into a saucepan over medium heat. Add the sugar and glucose and bring to the boil. Remove from the heat and add the soaked gelatine and peppermint oil. Stir to dissolve the gelatine.
  3. Strain the mixture into another bowl and allow it to cool at room temperature before pouring it into a shallow container and placing it in the freezer.
  4. Break up and shave the solution with a fork every 45 minutes or so until you have complete shaved ice. Reserve in the freezer until needed.
  5. To make the passionfruit curd, place all the ingredients, except the gelatine, in a bowl and whisk well to combine.
  6. Place the bowl over a saucepan of simmering water and whisk the mixture regularly. Continue to cook and heat, being careful of the steam, which can burn. Check your water does not run dry in the pan. Top up the water if needed. Heat the curd to 82°C using a digital thermometer to check the temperature.
  7. Prepare a large bowl of iced water.
  8. Once the temperature has been reached, remove the bowl from the saucepan and add the gelatine and mix well to dissolve it. Pour the curd into a bowl.
  9. Set this bowl in the larger bowl of iced water, stirring occasionally, to cool the curd down quickly. Store in the refrigerator until needed.
  10. For the crumble, preheat the oven to 160°C and line a baking tray with baking paper.
  11. Mix all the ingredients together to form an irregular crumb. Bake on the prepared baking tray for 12–15 minutes or until golden brown. Allow the crumble to cool and break it into smaller pieces.
  12. For the coconut sago, place 750 ml water in a large saucepan over high heat and bring to a rapid boil.
  13. Sprinkle the sago pearls into the boiling water and give them a quick stir to make sure that no pearls have stuck to the base of the pan. Cook the sago for around 10 minutes; the sago will start to go clear when cooked through.
  14. Drain the sago through a small fine sieve when the smallest white dot can be seen in the near-translucent sago pearls. Place the cooked sago in a container with the coconut cream and the sugar syrup and stir briefly for a few minutes to cool and prevent sticking.
  15. Store the sago in the refrigerator for a couple of hours before use to let the starches set and for the mix to become thicker. If it is too thick the sago can be thinned with more sugar syrup and/or coconut cream to the desired consistency and taste.
  16. To assemble, increase the oven to 170°C.
  17. Place around 50 g of crumble in each of the serving glasses.
  18. Pipe or spoon the passionfruit curd on top of the crumble to one side of each glass. Approximately 65 g per glass is a good amount but it depends on the size of your glasses.
  19. Spoon a quantity of cooled coconut sago into each of the glasses. Tap the glasses to level slightly.
  20. Set the glasses in the refrigerator for 1 hour before topping with the fresh passionfruit pulp, mint shaved ice and shredded mint.

Tip:

  • The curd can also be cooked in the microwave by placing all the ingredients, except the gelatine, in a microwave-safe bowl. Mix well and cook in the microwave for 20 seconds on High then stir vigorously. Repeat these steps until the curd is starting to bubble and is smooth and shiny. Remove from the microwave and add the soaked gelatine. Mix well again and proceed with the method above.
Tags:
darren purchese
burch and purchese
sweet studio
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again