Marinated exotic fruits in turmeric syrup with coconut ice
By: Ian Pengelley From: Good Food Live
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Marinated exotic fruits in turmeric syrup with coconut ice
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 4
Exotic fruits and tongue-tingling turmeric syrup combine with a rum-laced coconut ice in this stunning recipe from Ian Pengelley
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Ingredients
- 1 Mango, peeled
- 200g jack fruit, peeled
- 1 star-fruit, peeled
- 6 longans, peeled
- 6 lychees, peeled
- 2 dragon fruit, peeled
- 2 mangosteens, peeled
- 2 rambutans, peeled
- icing sugar, to serve
For the coconut ice:
- 1kg coconut puree
- 60 ml dark rum
- 500ml sugar syrup
- juice of 1/2 limes
For the syrup:
- 300 g water
- 300g caster sugar
- 3 Thai lime leaves, torn
- 2 stems of Lemon grass, halved and bruised
- 1 tbsp glucose
- 2cm knob of Turmeric, crushed
- seeds from 1 vanilla pods
For the crystallised basil:
- handful of Thai Basil
- 2 egg whites
- 25g caster sugar
Method
1. Whisk all the ingredients together for the coconut ice. Transfer to a freezer proof container and freeze for about 2-3 hours, until solid, stirring every 15 minutes or so.2. Mix all of the syrup ingredients together in a saucepan and simmer over a gentle heat for 10 minutes. Remove from the heat and cool in the fridge.
3. Combine the cooled syrup with the fruits, and leave for 20 minutes to marinate.
4. Dip the basil leaves lightly into the egg white, then carefully into the sugar. Leave to dry in a cool place.
5. To serve, spoon the fruits and syrup into a bowl, top with some coconut ice, sprinkle with icing sugar and decorate with crystallised basil leaves.
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