Demonstrated at the 2011 Melbourne Food and Wine Festival.
In a large pot place the water, sugar, basa gede, zest, grated spices and the vanilla bean split in half. Bring to a first boil and simmer for 15 minutes.
Remove from the heat and place a lid over the top. Allow to infuse for 30 minutes.
Strain through a fine mesh then add the passion fruit pulp. Blend until smooth.
Add enough lecithin powder so that when the liquid is blended with a hand blender a sturdy foam accumulates.
Clean and peel all fruits as required and cut to shape of choice.
Arrange all the fruit nicely into 10 serving bowls keeping the centre of the bowl empty.
Place a scoop of sorbet in the centre of each bowl.
Emulsify the spiced passionfruit broth with a hand blender until froth forms on top and put some of the froth and liquid over the fruit.
Garnish each bowl with 3 strips of candied orange zest and a sprig of fresh herb.
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