pan­dan and rasp­berry swirl sun­dae with se­same crunch

donna hay - Fresh + Light - - Sundaes -

2 x 400ml cans co­conut cream

400ml can co­conut milk

2 ta­ble­spoons honey

10 pan­dan leaves+, bruised and cut into 5cm lengths freeze-dried rasp­ber­ries, to serve (op­tional) rasp­berry coulis 3 cups (450g) frozen rasp­ber­ries ¼ cup (90g) honey

2 ta­ble­spoons wa­ter se­same crunch 1 cup (15g) puffed rice ⅓ cup (50g) se­same seeds ¼ cup (90g) honey Place ½ cup (125ml) of the co­conut cream in a bowl and re­serve.

Place the co­conut milk, honey, pan­dan and re­main­ing co­conut cream in a medium saucepan over medium heat and bring to a sim­mer. Re­duce heat to low and cook for 10 min­utes. Re­move from the heat and re­frig­er­ate for 15 min­utes or un­til cold.

To make the rasp­berry coulis, place the rasp­ber­ries, honey and wa­ter in a medium saucepan over high heat. Cook, stir­ring oc­ca­sion­ally, for 8–10 min­utes or un­til thick­ened. Re­move from the heat. Us­ing a hand-held blender, blend un­til smooth. Add half the rasp­berry coulis to the re­served co­conut cream and stir to com­bine. Pour the rasp­berry co­conut mix­ture into a large plas­tic zip-lock bag, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen. Re­serve the re­main­ing rasp­berry coulis.

Strain the pan­dan mix­ture through a sieve, dis­card­ing the solids. Pour into 2 large plas­tic zip-lock bags, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move the pan­dan ice-cream from the freezer and bend the bag to break into small pieces. Place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon into a 2-litre- ca­pac­ity tin. Work­ing quickly, place the rasp­berry ice- cream in the food pro­ces­sor and process un­til smooth. Spoon over the pan­dan ice-cream and gen­tly swirl. Freeze for 3–4 hours or un­til just set ( see cook’s tip, page 131).

While the ice- cream is freez­ing, make the se­same crunch. Pre­heat oven to 180°C (350°F). Place the puffed rice, se­same seeds and honey in a medium bowl and stir well to com­bine. Spread onto a bak­ing tray lined with non-stick bak­ing pa­per and cook for 12–15 min­utes or un­til golden. Set aside to cool slightly be­fore trans­fer­ring to the fridge for 30 min­utes or un­til firm.

Break the se­same crunch into shards. Serve the ice- cream with the re­served rasp­berry coulis, se­same crunch and freeze- dried rasp­ber­ries, if us­ing. SERVES 6.

+ Pan­dan leaves are avail­able from Asian su­per­mar­kets.

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