You’ll need to begin this recipe a day ahead.
Ingredients
Pine-lime sorbet
Vanilla ice-cream
Method
Main
1.Combine mango, pineapple, gin, sugar, and lime rind and juice in a bowl, cover and refrigerate to infuse (overnight).
2.For pine-lime sorbet, process passionfruit pulp in a food processor to separate juice from seeds, strain through a fine sieve to yield 50ml juice (discard seeds). Combine in a bowl with remaining ingredients, then freeze in an ice-cream machine until required. Makes about 1 litre.
3.For vanilla ice-cream, bring cream, milk and vanilla beans and seeds to the boil in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour cream mixture over and whisk to combine. Return mixture to pan and stir continuously over low-medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain through a fine sieve into a bowl, refrigerate until chilled, then freeze in an ice-cream machine until required. Makes about 1 litre.
4.To serve, spoon infused fruit into chilled serving glasses, top with scoops of pine-lime sorbet and vanilla ice-cream, drizzle with passionfruit pulp and serve immediately
with lime wedges.
To make sugar syrup, stir equal quantities of caster sugar and water in a saucepan over medium-high heat until sugar dissolves, bring to the boil then cool completely before using. 1 cup caster sugar and 1 cup water will yield 300ml sugar syrup. Sugar syrup will keep refrigerated in a sterile container indefinitely.
This recipe is from the February 2013 issue of
.
Notes
