Coconut, Passionfruit, Ginger & Mint Dessert

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By Darren Purchese

One of my absolute favourite dessert flavour combinations this is a simplified version of the Coconut, Passionfruit, Ginger & Mint Tube.

The entire flavour combo may sound a bit mixed but trust me this works, the tangy passionfruit and warm ginger are lightened with the creamy coconut and fresh mint.

Time

6

hour

0

minutes

Degree of Difficulty

Medium

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Portions

4
Portions

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Ingredients

Servings

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MINT SHAVED ICE

300 ml water
½ bunch mint
60g caster sugar
1tsp glucose syrup
2g gelatine leaves
1 drop mint oil/essence

SALTED OAT & GINGER CRUMB

225g unsalted butter, cold melted
150g plain flour
150g rolled oats
200g soft light brown sugar
1tsp bicarbonate of soda
1 pinch salt
15g ground ginger

PASSIONFRUIT CURD

75 ml passionfruit juice, fresh, seeds sieved out
165g eggs, whole beaten (approx. 3 large eggs)
150g caster sugar
100g unsalted butter, softened
3g gelatine leaves

COCONUT CAVAIR

60g sago pearls
320g UHT coconut cream, (Kara brand)
65g sugar syrup 1-1

TO ASSEMBLE

2 whole passionfruit, halved and seeds scraped out
 few fresh mint leaves, finely shredded
1

For the mint shaved ice… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the water to a boil and pour onto the mint in a bowl. Leave to infuse for a maximum of four minutes before, transferring to a blender. Blitz the leaves and water for a minute and then strain the water through a fine sieve. Discard the mint leaves and pour the water into a saucepan, add the sugar and glucose and bring to a boil. Remove from the heat and add the soaked gelatine and peppermint oil drop. Strain the mixture through a sieve and allow it to cool at room temperature before pouring it into a shallow container and placing in the freezer.

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.

 

2

For the salted oat & ginger crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble. Sprinkle the crumb in irregular shapes onto a baking tray lined with baked paper and bake in an oven preheated to 180C - bake fro 10-15 minutes or until the crumb is golden brown and evenly baked. Leave to cool before transferring into a tin or sealed container until use. This will have a shelf life cooked for up to a week.

 

3

For the passionfruit curd… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the passionfruit juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Strain the curd through a sieve into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate until needed. This product will have a shelf life of three to four days from making as long as it is refrigerated.

 

4

For the coconut caviar… Place 1 litre of water into a large saucepan and turn the temperature to high. Bring the water to a rapid boil; this is very important in the cooking of the sago. Rein the sago pearls into the boiling water and give it 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 starts off completely white and becomes translucent when cooked through. Remove to sago with a small fine sieve when the smallest white dot can be seen in the near translucent sago pearls. Place the cooked sago into a container with the coconut cream and the sugar syrup and stir for a few minutes to accelerate the cooling process and prevent sticking. Store the sago in the fridge for a couple of hours before use to let the starches set and for the mix to become thicker. Transfer to a container and refrigerate until needed. This product has a very short shelf life of only a couple of days refrigerated.

 

5

To assemble the dish… place around 50 g of crumb into each of the four serving glasses. Pipe or spoon passion curd on top of the crumb again in each glass 65 g is a good size but it depends on the size of your glass. Spoon a 50 g - 60 g quantity of cooled coconut sago into each of the glasses. Tap the glasses to level slightly.

Set the glasses in a fridge for an hour before topping with the fresh passionfruit pulp, mint shaved ice and freshly cut mint.

 

1
0 hours 0 minutes

For the mint shaved ice… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Heat the water to a boil and pour onto the mint in a bowl. Leave to infuse for a maximum of four minutes before, transferring to a blender. Blitz the leaves and water for a minute and then strain the water through a fine sieve. Discard the mint leaves and pour the water into a saucepan, add the sugar and glucose and bring to a boil. Remove from the heat and add the soaked gelatine and peppermint oil drop. Strain the mixture through a sieve and allow it to cool at room temperature before pouring it into a shallow container and placing in the freezer.

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.

2
0 hours 0 minutes

For the salted oat & ginger crumble… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble. Sprinkle the crumb in irregular shapes onto a baking tray lined with baked paper and bake in an oven preheated to 180C - bake fro 10-15 minutes or until the crumb is golden brown and evenly baked. Leave to cool before transferring into a tin or sealed container until use. This will have a shelf life cooked for up to a week.

3
0 hours 0 minutes

For the passionfruit curd… soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the passionfruit juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Strain the curd through a sieve into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate until needed. This product will have a shelf life of three to four days from making as long as it is refrigerated.

4
0 hours 0 minutes

For the coconut caviar… Place 1 litre of water into a large saucepan and turn the temperature to high. Bring the water to a rapid boil; this is very important in the cooking of the sago. Rein the sago pearls into the boiling water and give it 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 starts off completely white and becomes translucent when cooked through. Remove to sago with a small fine sieve when the smallest white dot can be seen in the near translucent sago pearls. Place the cooked sago into a container with the coconut cream and the sugar syrup and stir for a few minutes to accelerate the cooling process and prevent sticking. Store the sago in the fridge for a couple of hours before use to let the starches set and for the mix to become thicker. Transfer to a container and refrigerate until needed. This product has a very short shelf life of only a couple of days refrigerated.

5
0 hours 0 minutes

To assemble the dish… place around 50 g of crumb into each of the four serving glasses. Pipe or spoon passion curd on top of the crumb again in each glass 65 g is a good size but it depends on the size of your glass. Spoon a 50 g - 60 g quantity of cooled coconut sago into each of the glasses. Tap the glasses to level slightly.

Set the glasses in a fridge for an hour before topping with the fresh passionfruit pulp, mint shaved ice and freshly cut mint.