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Sid Sahrawat's Tropical Fruits Dessert


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Tropical fruits dessert

Serves 4 as a dessert

 

Sid Sahrawat – www.cassiarestaurant.co.nz

 

For the vanilla custard

 2 cups milk 

2 egg yolks 

125 gms muscavado sugar 

1 teaspoon cornflour 

1 vanilla pod

      

Slowly heat milk until small bubbles form around edge. Remove from heat. Beat egg yolks with sugar and cornflour until smooth. Whisk in hot milk.

Pour this mix into a saucepan.  Cook the custard stirring constantly, until it to comes to a simmer.  Reduce heat and cook for another minute till custard thickens. Remove from heat. Scrape the vanilla pod using a paring knife. Stir in vanilla seeds into the custard. Once cool beat again with a whisk to remove lumps and refrigerate until ready to serve.

 

For the Feijoa Sorbet  

I kg Feijoas

250 gms sugar

500 mls water

 

Bring the sugar and water close to a boil in a saucepan. Once sugar is dissolved, cool the syrup.  Halve and scoop all the flesh out of the feijoas. In a blender blitz the feijoa and syrup until smooth. Pass through a fine sieve and churn in an ice cream machine. If you do not have an ice cream machine you can substitute for a good quality store bought fruit sorbet. 

 

For the Meringues

whites of 3 eggs

100 gms sugar

1 tablespoon corn flour

½ teaspoon malt vinegar

 

Preheat oven to 70 degrees. Line two baking trays with baking paper. In a hand held stick blender or kitchenaid beat the egg whites on the highest speed. Slowly add sugar to the egg whites until the mixture is glossy and stiff. Towards the very last minute add the cornflour and malt vinegar and combine. Spread this mix in desired shapes and bake slowly in oven for 2 to 3 hours or until crisp.

 

To Assemble

 

Feijoa Sorbet

Vanilla Custard

Meringues

½ pineapple diced

2 oranges segmented

2 grapefruit segmented

freeze dried mandarin segments

Freeze dried raspberries

 

Spoon the vanilla custard in the middle of the plate. Spread the diced pineapple around the custard followed by the grapefruit and orange, put a little more custard on top of the fruit. Now add the freeze dried fruit. Scoop the sorbet on the side and arrange the meringues neatly. Serve.

 

Note

Freeze dried fruit can be easily found in specialty food shops and some New World supermarkets.


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