Mangosteen, Feijoa, Coconut

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Mangosteens and feijoas are two of the most exotically fragrant fruits on the planet. Both have, in my opinion, the perfect acid–sweet balance. The mangosteens I use are grown in tropical North Queensland and the feijoas, a native of South America, tend to be grown in the cooler regions of Australia and New Zealand. This dessert perfectly represents the idea of simplicity and purity.

To Finish

  • 16 mangosteens

Peel the mangosteens and break into segments. Discard the large segment of each mangosteen that contains the seed.

Remove the coconut cream from the refrigerator and whisk again until soft peaks form.

To Plate

Place a tablespoon of freshly whisked coconut cream in the bottom of each serving bowl. Spread this out with the back of the spoon to form a 10 cm (4 inch) diameter disc. Use a tablespoon to shape a large quenelle of feijoa ice cream and place it in the centre of the coconut cream. Press the ice cream down with the back of the spoon to flatten slightly. Scatter with an even amount of the fresh mangosteen segments. Top with another half tablespoon of coconut cream and flatten it out over the mangosteens with the back of the spoon. Place 2 large tablespoons of frozen mangosteen tears over each dessert and gently spread out over the surface with the back of the spoon to form a flat even surface. Serve.

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