Australian Gourmet Traveller - (11)November 2020 (1)

Tropicalfruitsalad

withcoconutjelly

andgingersyrup

SERVES8 // PREPTIME 30 MINS // COOK 5 MINS
(PLUSCHILLING)

Fortheperfectshowstopper,setthejelly
ina largeservingdishinsteadandspoon
dicedfruitontop.You’llneedtoreduce
gelatineto31/2leaves in this case.
Pictured p86

41/2 titanium-strengthgelatineleaves
1 litrecoconutcream
220 gm(1cup)castersugar
2 limes,zestedandjuiced
1 tbspfinelygratedginger
1 tbspfinelyshreddedmintleaves
2 starfruit,sliced
1 largemango,cutintowedges
1/2 papaya,cutintowedges
1 smallpineapple,sliced
1 young coconut, flesh removed

1 Tomakejelly,soakgelatineleavesin
a largebowlofcoldwateruntilsoftened
(5minutes).Combinehalfthecoconut
creamandhalfthesugarina saucepan
overlowheat,stirringtodissolvethe
sugar.Bringtoa simmerthenaddthe
squeezedgelatineandmixwell.Stirin
halfthezestandjuiceandremaining
coconutcream,thenpourintoa 1-litre
capacityshallowtrayandtransferto
thefridgeuntilset(4hours).
2 Meanwhile,tomakesyrup,combine
remainingsugar,125ml(1/2cup)water
andgingerina smallsaucepanover
mediumheat,stirringtodissolvesugar.
Removefromheatandaddremaining
limezestandjuice.Transfertothefridge
tochill(30minutes),thenstirinmint.
3 Arrangefruitandcoconutinserving
bowls.Invertingjellyontoa board;cut
into2cmpiecesandscatteroverfruit.
Drizzle over ginger syrup to serve.

Vietnamesecoffeeice-creams

withsaltedcashewcrumb

SERVES 10 // PREPTIME 25 MINS// COOK 10 MINS(PLUSFREEZING)

Thisis a freshtakeonthesweetand strong coffee served in Vietnam.Pictured p87

Thisisa freshtakeonthesweetand

strong coffee served in Vietnam.

100 gmfreshlygroundcoffee

2 cinnamonquills,coarselybroken

395 gmcancondensedmilk

125 ml(1/2cup)purecream

150 gmunsaltedcashews,finely chopped

1 tspseasaltflakes

1 tsp ground cinnamon

1 Combinecoffee,cinnamonquillsand

600mlboilingwaterina coffeeplunger;

stirtocombine,coverandsetasideto

infuse(10minutes).Pushplungerdown

andpourcoffeeintoa largebowl.Add

condensedmilkandcream;mixwell,then

cover and refrigerate until chilled. (2 hours).

2 Churnmixtureinanice-creammachine

accordingtomanufacturer’sinstructions,

thendividebetween 10 lightlyoiled80ml

(1/3cup)capacitysiliconepopsiclemoulds.

Insertpopsiclestick,placeona trayand

freezeuntilfirm(4 hoursorovernight).

3 Meanwhile,preheatovento180°C.

Placecashewsonanoventrayandroast

untilgolden(10minutes).Sprinkleover

saltandgroundcinnamonand toss to

combine.Setasidetocool.

4 Removepopsiclesfrommouldsand

sprinkle with cashew crumb to serve.●

GOURMET TRAVELLER 85