Coconut, Passionfruit, Ginger and Mint

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

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

Ingredients

Dessert

Ingredients

Method