Frozen Ly­chee Ice, Co­conut Mousse, Fresh Lo­cal Fruit

Wine & Dine Cookbook - - ENTERTAIN -

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

20ml wa­ter

70g egg whites

175ml cream

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.

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