Bleeding Hearts

Name: Bleeding Hearts
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 tablespoon shredded fresh coconut; 4 tablespoons Blood Plum Sauce; 500 ml milk; 750 ml pouring (35%) cream; 50 g coconut palm sugar (gula melaka), shaved; 75 g fresh coconut, shredded; 150 g castor sugar; 12 large egg yolks; 500 ml strained blood plum puree; 4 blood plums, peeled and sliced into thin rounds; 100 g castor sugar; 100 g glucose, softened; 20 ml fresh lemon juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This moulded ice cream has blood plum sorbet as its heart, which is enveloped in coconut ice cream. It is prepared in individual moulds so its blood-red heart remains hidden, giving an element of surprise. In the restaurant, I have served it as a Valentine’s Day dessert for lovers, creating a sense of playfulness.

Ingredients

4 blood plums, peeled and sliced into thin rounds
4 tablespoons Blood Plum Sauce
1

Asia
Vietnam
Dessert
Southeast Asia
Vegetarian
ice cream
Gluten-free
Valentine’s Day

Method

To make the coconut ice cream, infuse the cream, milk, shredded coconut and coconut sugar in a saucepan over very low heat until simmering point is reached. Remove from the heat and leave to infuse for 30 minutes. Reheat gently when ready to add to the eggs.

Whisk the egg yolks in a bowl until pale and frothy, then whisk in the hot cream mixture. Stand the bowl over a pan of simmering w