GLUTEN-FREE AND DAIRY-FREE COCONUT ICE CREAM WITH SOFT LYCHEE AND LIME JELLY
A lighter dessert and a perfect way to finish an Asian meal, our Coconut Ice Cream with Soft Lychee and Lime Jelly will transport your tastebuds to tropical climes.
Not planning an Asian meal? Simply replace the garnish of roasted peanuts with toasty almond flakes, pistachio slivers or roasted hazelnuts and the sky will be the limit for your travelling tastebuds.
Rosie
GLUTEN-FREE AND DAIRY-FREE COCONUT ICE CREAM WITH SOFT LYCHEE AND LIME JELLY
Serves 6
1 recipe Coconut Ice Cream, see below
1 recipe Soft Lychee and Lime Jelly, see below
50 gm blanched, roasted peanuts, roughly chopped
½ teaspoon sea salt flakes
COCONUT ICE CREAM
5 egg yolks
75 gm raw caster sugar
2 teaspoons cornflour
Pinch salt
300 ml coconut milk
200 ml coconut cream
½ teaspoon pure vanilla extract
Whisk the yolks, sugar, cornflour and salt together until light and fluffy.
Place the coconut milk and cream in a saucepan and bring to just under the boil. When it starts to bubble around the sides of the saucepan, stir and repeat until just one or two bubbles start to appear in the centre. Don’t bring to a full boil.
While still whisking the egg mixture, slowly pour in the hot coconut milk until well incorporated.
Transfer to a clean saucepan and stir continuously until the mixture has thickened enough so that when it coats the back of a spoon, then you draw your finger through it, a clean line is left.
Transfer to a container, place a piece of plastic wrap directly on top of the mixture, cover with a lid and chill for at least 4 hours or overnight. Once cold, churn in an ice cream machine according to the manufacturer’s instructions then transfer to your chosen containers/moulds and place in the freezer until required.
If you don’t have an ice cream machine, pour the ice cream mix into a lamington type tin and freeze. Place the bowl and blade of a food processor in the freezer. Unmould the ice cream, roughly chop, replace the frozen bowl and blade back onto the food processor, and process the frozen cubes until smooth. Transfer the mixture to your chosen container/s and freeze until required.
The ice cream will keep in the freezer for up to two weeks.
SOFT LYCHEE AND LIME JELLY
1 565 gm tin lychees in syrup
1.5 tablespoons caster sugar
1 lime, strained juice and finely grated zest
6 gm sheet gelatine
Strain the lychees and reserve the fruit and juice separately. You should have around 350ml of juice. Cut the lychees in halves.
Add the sugar, lime juice and zest to the juice. Place in a small saucepan and bring just to a simmer before removing from the heat. This can also be done in the microwave.
Place the gelatine leaves in a bowl of cold water and soak until they are soft and pliable. Remove the sheets and squeeze out any excess water. Transfer to the lychee juice, mixing until the gelatine is completely dissolved.
Allow to cool before transferring to a container and storing in the fridge. Once the jelly has started to set, stir to evenly distribute the lime zest, most of which will have sunk to the bottom of the container. Allow to finish setting in the fridge.
Mix the jelly with a spoon to break it up before serving. It will keep in the fridge for up to a week.
TO SERVE
Place serving dishes in the fridge or freezer for 30 minutes. Place ice cream into serving dishes, surround with spoonfuls of the soft lychee jelly and the lychee halves.
Sprinkle with the chopped roasted peanuts and a tiny sprinkle of sea salt flakes.