Frozen Lychee Ice, Coconut Mousse, Fresh Local Fruit
Serves 4 MEDIUM
Lychee and coconut are one of chef Aisbett’s favourite combinations. The addition of seasonal fruit adds a real freshness to this simple dessert.
100g fresh longans, shelled and seeds
1 young coconut, flesh shaved and coconut water reserved for coconut ice Pulp from 2 passionfruit
100g dragonfruit, peeled and cubed 80g jackfruit, cubed
1 sheet edible silver leaf
For the lychee ice
500g fresh lychees, shelled and seeds
200ml coconut water
For the coconut mousse
250ml fresh coconut milk
5g gelatine (about 2.5 leaves), soaked in
iced water until softened
65g caster sugar
70g egg whites
1. Prepare the lychee ice. Place the lychees and coconut water in a food processor and blend on high speed until smooth. Strain and freeze until needed.
2. Prepare the coconut mousse. Bring the coconut milk to boil in a pan, then remove the pan from heat and stir in gelatine. Strain into a bowl set over iced water. Leave to set, about 15 mins.
3. In a small pot, combine the sugar and water and boil until 118ºC.
4. While the syrup is boiling, whisk the egg whites on low speed in a standing electric mixer. Once the syrup reaches 118ºC, whisk the egg whites on high speed and slowly add the hot syrup. Keep whisking on high speed until the mixture cools to room temperature, about 10 to 15 mins. Set aside.
5. Whisk the cream until soft peaks form.
6. Whisk the cooled egg whites into the coconut jelly, mixing vigorously to ensure a smooth mixture. Gently fold in the cream. Set aside the coconut mousse in the fridge until needed.
(You can make this in advance. It keeps for up to 3 days in a covered container in the fridge.)
7. To assemble, place a spoonful of the coconut mousse to one side of a small glass or bowl. Scrape the lychee ice with a fork into small shards, and place them opposite the mousse. Arrange all the fresh fruit on top and garnish with edible silver leaf.