Passion Fruit tzatziki With Olive Oil Ice-Cream |
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Prep Time: 1 Minutes Cook Time: 240 Minutes |
Ready In: 241 Minutes Servings: 8 |
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The original name of this recipe was, Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar. It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit tzatziki , the olive oil ice-cream and the chocolate baklava cigar. Here is the accompanying recipe for Bourekakia Sokolatas - Chocolate Baklava Cigar. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient. Ingredients:
500 g natural thick yogurt |
250 ml passion fruit pulp |
80 g icing sugar, sieved |
2 leaves gelatin, softened in cold water (gold strength) |
375 ml milk |
300 ml thickened cream |
1 vanilla bean, split and seeds scraped |
4 egg yolks |
160 g white sugar |
125 ml olive oil |
2 baby fennel bulbs |
150 g white sugar |
Directions:
1. For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
2. Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
3. Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
4. Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
5. For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
6. Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
7. Set aside.
8. For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six 1/2 cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
9. To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.
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