Name: Tropical Tutti-Frutti Ice-Cream Slice
Cuisine: Australian
Ingredients: 75 g liquid glucose; 500 ml milk; 6 large egg yolks; 500 ml pouring (35 per cent) cream; 50 ml strained fresh lime juice; 100 ml liquid glucose; 500 ml strained fresh red papaya purée; 100 g castor sugar; 350 ml strained fresh strawberry guava purée; 270 g castor sugar; ½ quantity Passionfruit Ice-cream; 1 quantity Pineapple Sorbet

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This ice-cream, a careful selection of summer flavours, is ideal after spicy or rich food. Note that I also run a squiggle of papaya sorbet through the pineapple layer when preparing this for the restaurant - see the photograph opposite.

Ingredients

1 quantity Pineapple Sorbet
½ quantity Passionfruit Ice-cream

Method

Make the pineapple sorbet as instructed, then fill a hinged 32 cm x 4 cm cylindrical mould and press it shut. Freeze for at least 5 hours until very firm.
Remove the mould from the freezer and run it under hot water for a few seconds, then turn the pineapple sorbet log out onto a foil-lined board. Freeze for 30 minutes.
To make the red papaya sorbet,

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Tropical Tutti-Frutti Ice-Cream Slice

Ingredients

Method

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