Name: Coconut, Passionfruit, Ginger and Mint
Yield: Serves 4
Ingredients: 4 fresh mint leaves, finely shredded; fresh passionfruit pulp; 200 g (7 oz/2 cups) rolled (porridge) oats; 5 g (¼ oz) salt; 2 g gold-strength gelatine leaves (4 g/¼ oz), soaked and drained; 265 g (9½ oz) soft light brown sugar; 300 g (10½ oz) butter, melted; 50 ml (1¾ fl oz) Sugar syrup; 1 drop edible peppermint oil; 20 g (¾ oz) ground ginger; 2 eggs; 10 g (¼ oz) bicarbonate of soda (baking soda); 1 gold-strength gelatine leaf (2 g/⅛ oz), soaked and drained; 40 g (1½ oz) sago pearls; 1 bunch mint; 100 g (3½ oz) caster (superfine) sugar; 120 g (4½ oz) caster (superfine) sugar; 220 ml (7½ fl oz) coconut cream; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour; 1 teaspoon liquid glucose; 50 ml (1¾ fl oz) passionfruit juice (about 2–3 passionfruit), strained; 65 g (2¼ oz) unsalted butter, softened

Preparation info

Serves
4

Difficulty
Medium

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Mint shaved ice
Passionfruit curd
Salted oat and ginger crumble
Coconut sago

This is one of my absolute favourite dessert flavour combinations. It might sound a bit mixed, but trust me this works. The tangy passionfruit and warm ginger are cleaned off with the coconut and fresh mint. This simplified version is based on one of my best sellers at Sweet Studio.

The tangy and