2016 11 08 11.06.47

Stag's Breath Ice Cream with Passion Fruit Coulis

masterchef-logo1Ingredients

Ice Cream:
125g caster sugar
150ml water
4 egg yolks (size 3)
300ml double cream<
75ml Stag's Breath

Passion Fruit Coulis:
6 passion fruit
15ml concentrated orange juice
1 tablespoon of caster sugar
25ml water

To decorate:
Raspberries
Icing sugar for dusting

Method

To make the ice cream, put the sugar and water in a small heavy-based pan over a low heat until the sugar is dissolved. Bring to the boil and boil steadily for two minutes. Meanwhile, whisk the egg yolks lightly in a bowl. Gradually pour on the hot syrup, whisking all the time. Continue whisking for about 10 minutes until the mixture is light and doubled in volume. Allow to cool. Meanwhile whip the cream with the liqueur very lightly. Fold the cooled egg yolk mixture in to the cream then spoon the mixture into ramekins or small cups and place in the freezer until firm.

To prepare the coulis, halve the passion fruit and scoop out the seeds and pulp into a small pan. Add the orange juice, sugar and water and bring to the boil. Lower the heat and simmer gently for 2 minutes. Let cool slightly, then transfer to a blender or food processor and process briefly. Pass through a sieve into a bowl and allow to cool.

To serve, scoop the ice cream onto the centre of each serving plate and pour the passion fruit coulis to one side. Decorate with raspberries sprinkled with icing sugar. Serve with shortbread biscuits,

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Meikles of Scotland Ltd, Station Road, Newtonmore, Highland Region, PH20 1AR.

t: 01540 673733 | e: information@stagsbreath.co.uk | VAT no. 481 6241 48