Lemon grass ice cream with pineapple salsa and coconut macaroons Eggs and Dairy Recipes


Home  >  Recipes  >  Eggs and Dairy Recipes   >  Lemon grass ice cream with pineapple salsa and coconut macaroons Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   apple cake   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   Danish Pastry    beirox   moosa   dum biryani   gulab jamun   cheddar cheese   ampalaya   samoosa   nuggets   drumsticks   1994 3rd Place   mustard meatloaf   kanum ma kang mung   lamb stew with rosemary dumplings   chicken pasta   red wine and rosemary porterhouse   apple custard   chocolate cookies   skillet enchiladas   cheese balls   chinese rice   potatos   fajita chicken   salsa sauce   pinacolada   Cream Cheese Recipe   plain cake   tuna ring   lemon lime   targine   crab mousse   apple pinwheels   ground cherry pie   pepsi   albanian   phirni   tartar sauce   frappuccino   chicken picata   apple Salsa   whelks   lemon lime soda   aljotta   key lime cake   white sauce   vanilla cream cake   cheese pizza   turkey wrap   electric lemonade   apricot muffins   BBB   coca cola   flounder   vegetable biryani   Baklava   3B   Lunchbox    mister saleem 


Lemon grass ice cream with pineapple salsa and coconut macaroons

Ingredients:

Ice cream
4 eggs, yolks only
100g/4oz caster sugar
250ml/8fl oz double cream
250ml/8fl oz whole milk
2 stems lemon grass, chopped and bruised

Pineapple Salsa and Chip Garnish
1 fresh pineapple
1 tsp mint, chopped
mint sprigs to garnish

Macaroons
1 egg, white only
60g/2Żoz caster sugar
60g/2Żoz desiccated coconut







Method:

1. Soak the lemon grass in the cream overnight.
2. Make the ice cream by beating the egg yolks and sugar together until pale.
3. Place the cream with the lemon grass and the milk in a small pan and bring to the boil. Pour through a sieve to remove the lemon grass and then add to the egg mixture gently to form a custard. Cool and then churn in an ice cream maker.
4. Make the macaroons: beat the egg white until stiff and then add sugar slowly until firm and glossy. Fold in the coconut.
5. Using a dessert-sized spoon, place dollops of the mixture, well spaced on a tray covered with baking parchment. Bake for 25 minutes in a fan oven 140C/275F/Gas 1 from cold or a regular oven preheated to 160C/325F/Gas 3.
6. For the salsa and chips, peel and core the pineapple. Cut 8 very thin slices and place on a baking sheet covered with parchment. Dry these by either placing in a very, very low oven for a few hours or in an airing cupboard - or anywhere warm overnight.
7. Use the remainder of the pineapple to make the salsa. Chop the flesh finely and mix through the chopped mint, add a squeeze of lime juice if you want a sharper taste.
8. To serve, place a pineapple chip on a plate, top with a ball of lemon grass ice cream and then another chip at an angle, popping a piece of mint into it. Pile a spoonful of salsa next to this and serve with macaroons on the side.





 Lemon grass ice cream with pineapple salsa and coconut macaroons   Lemon syllabub   Lemon souffle   Lemon curd souffle with citrus syrup   Lemon posset with spun sugar   Lemon souffle cakes   Lemon posset with shortbread   Lemon stuffed with baked Alaska   Lemon meringue souffle pancakes with ginger syrup   Lemon Butter Frosting:::gwhp32a 

 

 

Copyright ę 2009 - 2017, All rights reserved, PagesPak.com