Fruit riot recipe
- Cuisine: Modern Australian
- Serves 8
“We do this dish in many variations at Arras. This recipe is a more achievable home version, but no less visual. With the fruits, opt for ones at the height of their season and the dish will explode with flavour,” says Adam Humphrey. At the restaurant, he folds powdered crystallised violets through the cream and uses some to dust the finished dessert.
Ingredients200ml thickened cream
½ vanilla bean, seeds scraped
40g (1/4 cup) pure icing sugar, plus extra, to dust
4 cups chopped fruit (such as strawberries, rockmelon, cherries and raspberries)
4 passionfruit, pulp removed
3 (15g) titanium-strength gelatine leaves*
125ml (½ cup) elderflower cordial
½ tsp vanilla extract
55g (1/4 cup) caster sugar
2 tsp orange-blossom water*
2cm-piece ginger, peeled, sliced
PreparationWhip cream, vanilla seeds and icing sugar to soft peaks. Cover and refrigerate until needed.
To make jelly, soften gelatine in cold water for 5 minutes. Drain and lightly squeeze. Place cordial, vanilla extract and 450ml water in a saucepan. Bring to the boil, then remove from heat. Stir in gelatine until dissolved. Pour jelly mixture into a 24cm square pan lined with plastic wrap. Refrigerate for 4 hours or until set.
To make orange-blossom syrup, place all ingredients in a saucepan with 125ml water and cook over medium heat for 10 minutes or until sugar is dissolved and mixture is slightly reduced. Cool, then strain and discard ginger. Makes 125ml.
Toss fruit in syrup and stand for 5 minutes. Cut jelly into 1cm-thick slices, then arrange on serving plates with the fruit. Drizzle with passionfruit pulp and any remaining syrup left in the bowl from the fruit, and serve with whipped cream and dusted with extra icing sugar.
* Titanium-strength gelatine weighs 5g per leaf. You can substitute bronze (1.5g) or gold (2g) leaves so long as the final weight matches the requirements. Gelatine leaves are from delis.
* Orange-blossom water is available from delis and Middle Eastern food shops.
Photography by Alan Benson
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