https://www.lifestylefood.com.au/recipes/10074/tropical-fruits-with-licorice-and-honeycomb

LifestyleFOOD.com.au

A mouth watering selection of tropical fruits served with a coconut mousse, sweet honeycomb and licorice sorbet.

Ingredients

  • 1 ripe mango, diced

  • 1 banana, diced

  • fresh lime juice

  • 2 passionfruit

  • 300ml pineapple puree

  • coconut mousse

  • coconut ice

  • licorice sorbet

  • honeycomb crumbs

  • coriander flowers

  • Pineapple puree

  • 1 pineapple, cubed

  • 500ml water

  • 150g sugar

  • ½ vanilla pod

  • Coconut ice

  • 200ml Kara coconut cream

  • 300ml cold water

  • 50g castor sugar

  • Coconut mousse

  • 500ml Kara coconut cream

  • 1 leaf gelatine

  • Special equipment

  • 1 siphon cream whipper

  • Pacojet

  • Sugar syrup

  • 200g sugar

  • 600ml water

  • Licorice sorbet

  • 130g Black Knight licorice

  • 500ml sugar syrup

  • ½ tsp salt

  • Honeycomb

  • 160g castor sugar

  • 62ml glucose

  • 25g liquid honey

  • 20ml water

  • 7g baking soda

Method

  • Pineapple puree:

  • 1.

    Split vanilla pod, scrape out seeds

  • 2.

    Place all ingredients into a pot and reduce on a medium to low heat, until pineapple has softened. Ensure water is well absorbed

  • 3.

    Pour into a high speed blender and blend into a puree. Cool

  • Coconut ice:

  • 1.

    Dissolve sugar in water then mix with coconut cream

  • 2.

    Pour into Pac jet beaker. Freeze overnight

  • 3.

    Process in Pacojet once frozen solid

  • Coconut mousse:

  • 1.

    Warm coconut cream, add softened gelatine and stir until dissolved

  • 2.

    Cool. Pour into a siphon cream whipper. Charge with one cartridge

  • 3.

    Shake and place in fridge to chill

  • Sugar syrup:

  • 1.

    Bring to a light boil

  • Licorice sorbet:

  • 1.

    Cut licorice into small strips, soak in the sugar syrup over night to soften

  • 2.

    Blend in a high speed blender. Add salt

  • 3.

    Pour into Pacojet beaker. Freeze overnight

  • 4.

    Process in Pacojet once frozen solid

  • Honeycomb:

  • 1.

    Bring sugar, honey, glucose and water to a light caramel (121-130˚C)

  • 2.

    Add baking soda. Stir quickly

  • 3.

    Pour into a tray

  • 4.

    When cooled, chop into crumb sized pieces

  • To serve:

  • 1.

    Mix the diced fruit with a squeeze of fresh lime juice

  • 2.

    Spoon pineapple puree into the bottom of a glass

  • 3.

    Add the diced fruit and passionfruit.

  • 4.

    Top with coconut ice

  • 5.

    Add a scoop of licorice sorbet

  • 6.

    Foam the coconut mousse

  • 7.

    Finish with honeycomb crumbs and coriander flowers

Notes




Courtesy of Michael Meredith at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings