Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’
Passion fruit ice cream:?
300g passion fruit coulis infused with 1\2 bunch of mint (for 24 hours)
1 gelatin leaf?salt
400ml coconut pure
200 ml cream (full fat)
1 gelatin leaf
30 ml Bacardi rum
1\2 lime juice
50g white sugar
100g toasted almonds
1 egg white
For the Passion Fruit Ice cream
Mix all ingredients together, place in pacojet pots, or use ice cream machine.
For the coconut foam:
Gently whisk the coconut pure with the sugar and the full fat cream. Soak and squeeze gelatin, and melt it in a small amount of coconut pure. Bring all ingredients together, sieve, and place the mixture in isi espuma gun. Use 2 chargers for half liter of mix.
For the almond crumble:
Toast the almonds, crush it in the mortar. Mix it with the rest of the ingredients; make sure that the butter doesn’t melt. Bake at 180C for 10 min.