pandan and raspberry swirl sundae with sesame crunch
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.