Gastronomixs

Passion fruit ice lolly

Incredibly easy to make and packed with flavour.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Passion fruit ice lolly

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Ingredients

200

g

passion fruit coulis

100

g

water

25

g

glucose

60

g

sugar

1

leaf

gelatin

 

 

white chocolate

 

 

passion fruit crispy (Sosa) or a different garnish

Preparation method

  • Soak the gelatin in cold water.
  • Heat the coulis, water, glucose, and sugar, and dissolve the soaked gelatin in it.
  • Pour into suitable moulds and freeze until solid.
  • Melt the chocolate and dip the frozen ice lollies in the chocolate. Garnish with the passion fruit crispy granules or a different garnish.

Serving suggestions

  • As part of a dessert or dessert amuse-bouche with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.
  • As a friandise.

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