Recipe

Lime sorbet splice with mojito fruit salad

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 8
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Ingredients

Lime sorbet splice
  • 1 1/2 cup (330g) caster sugar
  • 2 1/2 cup (625ml) water
  • 3/4 cup (180ml) strained lime juice
  • green food colouring
  • 2 teaspoon egg white
Lime ice-cream
  • 300 millilitre thickened (heavy) cream
  • 1 cup (160g) icing sugar
  • 2 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 125 gram greek-style yoghurt
  • 125 gram mascarpone
Mojito fruit salad
  • 1 medium pineapple, peeled, quartered, cored, sliced thinly
  • 1/3 cup (80ml) passionfruit pulp
  • 1/2 cup (125ml) white rum
  • 1 medium lime, cut into eight wedges
  • 2 teaspoon white sugar
  • 1 tablespoon finely chopped fresh mint

Method

Lime sorbet splice with mojito fruit salad
  • 1
    Stir sugar and water in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, 1 minute. Remove from heat; cool to room temperature.
  • 2
    Combine sugar syrup and juice in a large jug. Refrigerate 2 hours or until cold.
  • 3
    Reserve 1 cup lime sugar syrup for mojito fruit salad. Tint remaining syrup pale green with food colouring, then churn in an ice-cream machine, following the manufacturer’s instructions, until frozen, adding the egg white once the mixture starts to form ice crystals.
  • 4
    Line base and long sides of a 10cm x 25cm (4-inch x 10-inch), 1.5-litre loaf pan with baking paper, extending the paper 5cm (2 inches) above the sides. Spoon sorbet into pan; smooth surface. Cover; freeze 1 hour or until firm.
  • 5
    Make lime ice-cream: Beat cream, icing sugar, rind and juice in a small bowl with an electric mixer until soft peaks form. Beat in yoghurt and mascarpone until just combined.
  • 6
    Spoon ice-cream mixture onto sorbet layer in pan, smooth surface. Cover; freeze 6 hours or overnight until firm.
  • 7
    Make mojito fruit salad: Place pineapple and passionfruit in a large heatproof bowl. Stir reserved lime sugar syrup and rum in a small saucepan; bring just to the boil. Pour syrup mixture over fruit; cool. Using the end of a rolling pin, crush lime wedges and sugar in a medium bowl or jug to extract juice. Add lime wedges and mint to pineapple mixture; toss gently to combine.
  • 8
    Rub the outside of the pan with a warm, damp cloth. Invert pan, remove lining paper; cut into thick slices. Serve with fruit salad.

Notes

You will need about 9 limes and 4 passionfruit for this recipe. If you don't have an ice-cream machine for Step 3, pour mixture into a shallow, freezeproof container; freeze until just set. Chop mixture, process until coarsely chopped; add egg white and process until combined. Freeze until partially frozen.

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