Tropical Fruits with Licorice and Honeycomb

Published on January 1 2010.

Ingredients

• 1 ripe mango, diced
• 1 banana, diced
• fresh lime juice
• 2 passionfruit
• 300ml pineapple puree
• coconut mousse
• coconut ice
• licorice sorbet
• honeycomb crumbs
• coriander flowers

Method:

Pineapple puree:

• 1 pineapple, cubed
• 500ml water
• 150g sugar
• ½ vanilla pod Coconut ice
• 200ml Kara coconut cream
• 300ml cold water
• 50g castor sugar

Coconut mousse:

• 500ml Kara coconut cream
• 1 leaf gelatine

Special equipment:

• 1 siphon cream whipper
• Pacojet Sugar syrup
• 200g sugar
• 600ml water

Licorice sorbet:

• 130g Black Knight licorice
• 500ml sugar syrup
• ½ tsp salt

Honeycomb:

• 160g castor sugar
• 62ml glucose
• 25g liquid honey
• 20ml water
• 7g baking soda

Method

Pineapple puree:

• Split vanilla pod, scrape out seeds
• Place all ingredients into a pot and reduce on a medium to low heat, until pineapple has softened. Ensure water is well absorbed
• Pour into a high speed blender and blend into a puree. Cool Coconut ice
• Dissolve sugar in water then mix with coconut cream
• Pour into Pac jet beaker. Freeze overnight Process in Pacojet once frozen solid

Coconut mousse:

• Warm coconut cream, add softened gelatine and stir until dissolved
• Cool. Pour into a siphon cream whipper Charge with one cartridge
• Shake and place in fridge to chill Sugar syrup
• Bring to a light boil

Licorice sorbet:

• Cut licorice into small strips, soak in the sugar syrup over night to soften
• Blend in a high speed blender. Add salt
• Pour into Pacojet beaker. Freeze overnight
• Process in Pacojet once frozen solid

Honeycomb:

• Bring sugar, honey, glucose and water to a light caramel (121-130?C)
• Add baking soda. Stir quickly
• Pour into a tray
• When cooled, chop into crumb sized pieces To serve
• Mix the diced fruit with a squeeze of fresh lime juice
• Spoon pineapple puree into the bottom of a glass
• Add the diced fruit and passionfruit.
• Top with coconut ice
• Add a scoop of licorice sorbet
• Foam the coconut mousse
• Finish with honeycomb crumbs and coriander flowers