Fruit with chili syrup and coconut ice cream
|15 ml||lemon juice|
|1||red chilli — chopped|
|lime — zest and juice|
|375 ml||icing sugar|
|250 ml||coconut cream|
|250 ml||cream — cold|
Combine water and sugar and stir over moderate heat until
dissolved, add remaining ingredients and boil until slightly reduced +- 10
minutes. Allow to stand for a while at room temperature for the chili to be
It’s quite a thin syrup perfect as a “dressing” for the fruit
or in a tropical fruit salad. If you would like it thicker for eg. a cheese
board, then just reduce it for longer until you get the consistency you want.
Coconut and lime ice-cream
Mix the icing sugar, juice and zest together and allow to stand for 15
minutes or until the sugar has dissolved.
Fold all the ingredients together, pour into a tub, cover and
freeze for 6 hours, stirring every 2 hours or so.
When ready to serve, allow to stand at room temperature for +- 20
minutes to soften up.
Sprinkle with some toasted desiccated coconut.