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Native Citrus Splice
Recipe by Laura Sharrad
Try Laura Sharrad's Native Citrus Splice today!
- Steps
- Ingredients
Ingredients
Coconut Sorbet
Coconut Dacquoise
Yuzu Soaking Syrup
Geraldton Wax Oil
Salted Coconut Crunch
Whipped Yuzu Crème Fraiche
To Garnish
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Steps
- Prechill an ice cream machine.
- Preheat oven 180°C. Line a 17cm x 31cm baking tray
- For the Coconut Sorbet, in a small saucepan on a medium heat, melt the sugar, water, glucose powder and coconut water.
- When melted, add the stabiliser and remove from the heat. Stir until combined then add the coconut cream and salt. Allow to cool in the freezer for 15 minutes then transfer to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a sealable container.
- For the Coconut Dacquoise, in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until soft peaks, then slowly add the sugar and continue to mix until the sugar has dissolved.
- Fold in the sifted flour and icing sugar with almond meal and coconut.
- Spread onto the baking tray and bake for 18-20 minutes, or until set.
- Transfer to a wire rack and allow to cool for 5 minutes. Using a 6.5cm cookie cutter, cut 6 discs and set aside on the baking tray.
- For the Yuzu Soaking Syrup, mix the ingredients in a jug. Pour immediately over the still warm coconut dacquoise discs. Set aside.
- For the Geraldton Wax Oil, add all the ingredients with a pinch of salt to a high-speed blender and blitz on high speed for 3-4 minutes. Strain through a muslin-lined sieve and set aside for serving.
- For the Salted Coconut Crunch, in a small saucepan on a medium heat, melt sugar and water to 118°C.
- Add coconut and stir continuously, for 3-5 minutes until the mixture caramelises and the sugar turns to a light golden brown and coats the coconut. Season with salt and set aside.
- For the Whipped Yuzu Crème Fraiche, using a whisk, whip the ingredients in a mixing bowl until thick and store in a piping bag.
- To serve, place a dollop of yuzu creme fraiche on the base of each shallow bowl.
- Top with the circle of dacquoise, soaked in syrup and pipe the creme on top in a zig-zag pattern. Top with native citrus fruits and fresh yuzu segments and a tablespoon of coconut crunch.
- Add a quenelle of ice cream and drizzle with oil and top with the black ants.
