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Spring onion confit with Gorgonzola soubise

45 minutes

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15 minutes

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20 minutes

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15 minutes

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30 minutes, including steaming

Ceviche recipes

Prawn, coconut and green mango ceviche with mojo cilantro

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Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

Cheese recipes

Coconut tapioca with passion fruit sorbet and spring roll crisps

20 minutes

Coconut tapioca with passion fruit sorbet and spring roll crisps

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 1 hour, plus freezing time

Cooking Time 20 minutes

Ingredients

For the tapioca

200 g tapioca
1 400ml can coconut cream
50 g sugar
Fresh mango, for serving

For the passion fruit sorbet

1 kg passion fruit pulp
250 g sugar
300 g water
250 g liquid glucose (optional)

For the spring roll crisps

4 sheets spring roll pastry
2 T butter, melted
3 T sugar
1 t cinnamon

Method

Boil the tapioca in 5 litres of water for 1 hour, or until transparent. Drain. Warm the coconut cream with the sugar but do not boil. Pour the tapioca into the cream mixture. Remove from the heat and allow to cool.

To serve, spoon a little of the coconut tapioca into the centre of a plate. Place a ball of passion fruit sorbet in the centre. Garnish with cubes of fresh mango and a couple of spring roll crisps.

To make the passion fruit sorbet, boil all the ingredients until the sugar has dissolved. Pour into a freezerproof container and freeze, stirring every 20 minutes.

Alternatively, churn in ice cream maker according to manufacturer’s instructions.

To make the spring roll crisps, preheat the oven to 150°C. Paint the spring roll pastry sheets with melted butter, dust with sugar and cinnamon and bake for 10 to 15 minutes, or until golden and crisp.

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Coconut tapioca with passion fruit sorbet and spring roll crisps

Coconut tapioca with passion fruit sorbet and spring roll crisps

Ingredients

Method