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Ингредиенты
- 14 x Paw paw peeled and cut into 1cm dice
- 1/4 x Finely diced stem ginger
- 1 Tbsp. Honey
- 240 gm Sweet pastry
- 100 gm Puff pastry
- 1 x Egg for eggwash
- 160 gm Creme fraiche
- 160 gm Cream of coconut
- 100 ml Stock syrup
- 200 ml Lowfat milk
- 200 ml Cream of coconut
- 6 x Yolks
- 10 gm Sugar
Инструкции
- Place the honey into a frying pan and toss in three quarters of the paw paw and the stem ginger in it. When the paw paw has been coated with the honey allow to cold.
- Roll out the sweet pastry to 3mm thickness. Use to line 4cm deep 8cm wide tartlet tins. Refrigeratein the refrigerator for 20 min. Meanwhile preheat the oven to 180C.
- Place the paw paw into the lined tins. Roll out the puff pastry and cut with a lattice cutter. Place over the top of the tart and brush with egg wash and rest for 15 min. Cold in a cool place. Bake for 25 min till nicely coloured.
- Meanwhile, liquidize the remaining papaya and pass through a fine sieve.
- Add in 100ml of stock syrup. Blend together the cream of coconut and the creme fraiche. Place the two sauces on the plate and marble them together.
- Now make the ice cream. Boil the lowfat milk and cream of coconut. Mix the yolks with the sugar. Pour the boiling liquid onto the yolks, stirring vigorously. Mix and return to the heat. Cook out till it coats the back of a spoon. Don't reboil.
- Take off the heat and pass through a fine sieve. Freeze the mix in an ice cream machine according to the manufacturer's instructions.
- Alternatively pour it into a large freezerproof bowl, cover and freeze till almost set. Transfer to a food processor and whisk till it is creamy and all the ice crystals have broken down. Return the mix to the bowl, cover and place in the freezer again. Repeat this process twice then freeze the ice cream till hard. Place on the warm pies and serve with coconut ice cream. Garnish with mint.
