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Lemongrass and ginger granite, exotic fruit salad and coconut and lemongrass tuille biscuits


  • For the sorbet

  • For the biscuits

  • For the fruit salad


  • For the sorbet:

  • 1.

    Place all of the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes, remove from the heat and leave to go cold. Strain into a jug and freeze in an ice-cream machine.

  • For the biscuits:

  • 1.

    Pre-heat the oven to 180ºC/350ºF/Gas mark 4 (turn the fan function off if possible, as it can stop the biscuits spreading out evenly). Line a couple of baking trays with non-stick parchment.

  • 2.

    Mix the coconut, lemongrass, flour, sugar and salt. Melt the butter and while still hot, pour it over the dry ingredients. Stir until evenly mixed. Make a well in the centre and add the beaten egg and mix thoroughly.

  • 3.

    Drop teaspoonfuls of the mixture onto the baking sheets, leaving a few centimetres between each one, otherwise they will spread into one another.

  • 4.

    Bake for 10 minutes until the edges are golden and the middle of each biscuit is set. Remove and leave to cool slightly until they can be removed from the parchment with a palette knife.

  • 5.

    Now mould each biscuit around the handle of a rolling pin or glass so they have a nice curved shape. If they are left to cool for too long, they become very brittle and will crumble when you try to mould them.

  • To serve:

  • 1.

    Serve scoops or scrolls of the sorbet with a plateful of sliced fruits, mint sprigs and the biscuits on the side. Alternatively serve the sorbet and fruit in a large martini glass sat on a plate for the biscuits.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Lemongrass and ginger granite, exotic fruit salad and coconut and lemongrass tuille biscuits.


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