Passion fruit with coconut foam and almond crumble

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)
100g water
100g glucose
200g water
1 gelatin leaf?salt

Coconut Foam;
400ml coconut pure
200 ml cream (full fat)
50g sugar
1 gelatin leaf
30 ml Bacardi rum
1\2 lime juice

Almond Crumble
50g white sugar
100g butter
100g toasted almonds
200g flour
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.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …