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Mix water, sugar, curry powder, lime leaf, chilli, lemon grass and ginger together and simmer for 6 minutes, pass and cool.
When cool add passionfruit pulp and pineapple juice.
Mix milk, polenta, butter and sugar 1 together in pan and cook out till mixture leaves the sides of the pan.
Remove and place mixture in a bowl.
Mix sugar 2 and whites into meringue.
Mix yolks into polenta mixture fold meringue through.
Place in rings on baking paper.
Bake 12 for 15 minutes at 180º Celsius till golden.
Place polenta cake in centre of plate with lychee, mango and pomegranate around it.
Pour nage around then quenelle passionfruit sorbet on top of polenta.
Place pineapple tuille on the sorbet.
Finish with mint oil and baby coriander leaves.
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