Lime sorbet splice with mojito fruit salad




1½ cups (330g) caster (superfine) sugar

2½ cups (625ml) water

¾ cup (180ml) strained lime juice

green food colouring
2 teaspoons eggwhite
Lime ice cream

300ml thickened (heavy) cream
1 cup (160g) icing (confectioners’) sugar
2 teaspoons finely grated lime rind
¼ cup (60ml) lime juice
125g (4 ounces) Greek-style yoghurt
125g (4 ounces) mascarpone
mojito fruit salad

1 medium pineapple (1.4kg), peeled, quartered, cored, sliced thinly
⅓ cup (80ml) passionfruit pulp
½ cup (125ml) white rum
1 medium lime (90g)cut into eight wedges
2 teaspoons white sugar
1 tablespoon finely chopped fresh mint

1. Stir sugar and water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, 1 minute. Remove from heat; cool to room temperature.

2. Combine sugar syrup and juice in a large jug. Refrigerate 2 hours or until cold.

3. Reserve 1 cup lime sugar syrup for mojito fruit salad. Tint remaining syrup pale green with food colouring, then churn in an ice-cream machine, following the manufacturer’s instructions, until frozen, adding the egg white once the mixture starts to form ice crystals. (If you don’t have an ice-cream machine, pour mixture into a shallow, freezeproof container; freeze until just set. Chop mixture, process until coarsely chopped; add egg white and process until combined. Freeze until partially frozen.)

4. Line base and long sides of a 10cm x 25cm (4-inch x 10-inch), 1.5-litre loaf pan with baking paper, extending the paper 5cm (2 inches) above the sides. Spoon sorbet into pan; smooth surface. Cover; freeze 1 hour or until firm.

5. Make lime ice-cream; spoon mixture onto sorbet layer in pan, smooth surface. Cover; freeze 6 hours or overnight until firm.

6. Make mojito fruit salad.

7. Rub the outside of the pan with a warm, damp cloth. Invert pan, remove lining paper; cut into thick slices. Serve with fruit salad.

lime ice-cream
Beat cream, icing sugar, rind and juice in a small bowl with an electric mixer until soft peaks form. Beat in yoghurt and mascarpone until just combined.

mojito fruit salad

Place pineapple and passionfruit in a large heatproof bowl. Stir reserved lime sugar syrup and rum in a small saucepan; bring just to the boil. Pour syrup mixture over fruit; cool. Using the end of a rolling pin, crush lime wedges and sugar in a medium bowl or jug to extract juice. Add lime wedges and mint to pineapple mixture; toss gently to combine.

prep + cook time 1 hour (+ cooling, refrigeration & freezing) serves 8

Source: Women’s Weekly

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