AS FEATURED IN PHILIP'S NEW BOOK, 'DECADENCE'
Serves 8
Iced Coconut Parfait:
115g ( ½ cup) caster sugar
500ml (2 cups) coconut milk
50g glucose syrup
juice of 3 limes
6g gelatine leaves, soaked in cold water and squeezed out
grated zest of 1 lime
Pineapple Sorbet:
500g (heaped 2 cups) caster sugar
800ml strained fresh pineapple juice (see Note)
Sesame Wafers:
80 g (1/3 cup) caster sugar
zest of 1 orange
2 tbs freshly squeezed orange juice
40g plain flour
¼ tsp ground ginger
40g (¼ cup) sesame seeds
40g unsalted butter, melted
1 tbs finely chopped glacé ginger
Coconut Syrup:
440ml tin coconut cream
2 tbs caster sugar
Pineapple & Lime Salsa:
½ pineapple, core removed, finely diced
juice of 1 lime
grated zest of ½ lime
1 makrut (kaffir lime) leaf, finely
sliced
1 tsp diced red chilli
a few mint leaves, finely sliced
shaved fresh coconut, to garnish
To make the iced coconut parfait, put the sugar and 100ml of the coconut milk in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Add the glucose syrup, lime juice and remaining coconut milk and bring to the boil. Remove from the heat. Whisk in the softened gelatine and stir to completely dissolve. Refrigerate until cold, then churn in an ice cream machine according to the manufacturer's instructions.
Once fully churned, add the lime zest. Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until creamy and frozen.
Line a 30 x 12 x 10cm triangular terrine mould or rectangular loaf (bar) tin with plastic wrap, allowing a 4cm overhang around the sides. Spoon the churned iced coconut parfait into the mould, then tap lightly on a work surface to remove air bubbles. Gently cover the top with the overhanging plastic wrap and freeze overnight, or until set.
To make the pineapple sorbet, combine the sugar and 500ml (2 cups) water in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil, then remove from the heat and add the pineapple juice. Refrigerate until cold. Transfer to an ice cream machine, churn according to the manufacturer's instructions, then freeze.
Alternatively, transfer to a shallow metal tray and freeze, whisking every couple of hours until smooth and frozen.
To make the sesame wafers, preheat the oven to 170°C (325°F/Gas 3).
In a bowl, combine the sugar, orange zest and orange juice and stir until the sugar has dissolved.
In a separate bowl, sift together the flour and ground ginger, then add the sesame seeds. Make a well in the centre and stir in the melted butter and the orange mixture, mixing well to combine. Lastly add the glacé ginger. Refrigerate the wafer mixture for 1 hour before using.
Draw three 8cm circles on a sheet of baking paper and invert the paper over a baking tray. Repeat with another sheet of baking paper and baking tray.
Using a spatula, smear a thin layer of wafer mixture onto each circle and bake for 7-10 minutes, or until golden. Slide the sheets of baking paper onto a wire rack and allow the wafers to cool completely before removing. Repeat the process with the remaining wafer mixture.
Sesame wafers will keep for several days in an airtight container.
To make the coconut syrup, combine the coconut cream and sugar in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer until the mixture reduces to a syrup consistency. Remove from the heat, allow to cool, then refrigerate until required.
Combine all the pineapple and lime salsa ingredients in a bowl and set aside for 15 minutes for the flavours to infuse.
To serve, place a spoonful of the salsa on each plate. Turn the coconut parfait out of the mould onto a cutting board. Using a hot knife, cut into slices about 3cm thick and place a slice over the salsa.
Sit a sesame wafer over the parfait and place a scoop of pineapple sorbet on top. Drizzle the coconut syrup around the plate and garnish with shaved coconut.
NOTE: To prepare the pineapple juice, dice the flesh from two fresh pineapples. Juice the pineapple flesh using a vegetable juicer, or purée in a food processor, then pass through a sieve before measuring the required quantity. You can also used bottled pineapple juice, preferably with no added sugar.
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