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Coconut gelato with lemongrass peaches
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in a decadent stone fruit gelato treat at the height of their season!
Ingredients:
  • 1 stalk lemongrass
  • 220g (1 cup firmly packed) brown sugar
  • 2 limes, zested, juiced
  • 2 cinnamon quills
  • 3 kaffir lime leaves, centre vein discarded, thinly shredded (see top tip)
  • 3 small yellow peaches, halved, stoned, cut into wedges
  • 3 small white peaches, halved, stoned, cut into wedges
  • Mint leaves, to serve
  • 150g (2 cups) shredded coconut
  • 150g (2/3 cup) caster sugar
  • 175g (1/2 cup) glucose syrup
  • 1 tsp ground lemon myrtle (see top tip)
  • 800ml coconut cream (see top tip)
Instructions:
  • Preheat the oven to 180°C. Make coconut gelato by toasting shredded coconut on a tray in the oven, stirring with a wooden spoon every few minutes, until golden brown, about 4 minutes.
  • In a saucepan, mix sugar and 160ml (2/3 cup) water. Boil over high heat, stirring constantly until sugar dissolves, about 3 minutes. Remove from heat, add glucose, and transfer to a heatproof bowl. Stir in lemon myrtle and half of the toasted coconut. Save the rest of the coconut. Chill in the freezer for 15 minutes.
  • Pass the coconut mixture through a coarse sieve into a bowl, pressing down on the coconut with the back of a large spoon to extract the syrup. Discard the coconut. Combine the coconut cream with the syrup and whisk until well mixed.
  • Churn the mixture in an ice-cream maker until it reaches a frozen consistency. Line the base and sides of a 1.25L loaf pan or terrine mould with baking paper, ensuring the paper extends 2cm beyond the rim. Spoon the gelato into the pan, cover with plastic wrap, and freeze for at least 5 hours until firm, or freeze for up to 2 weeks. Yield: 1L.
  • Prepare the lemongrass by trimming the top, leaving a 15cm stalk, and gently bruising it. In a saucepan, mix the lemongrass, sugar, lime zest and juice, cinnamon, lime leaves, and 125ml (1/2 cup) water. Bring to a boil, then simmer for 5 minutes until the sugar dissolves. Strain the mixture into a bowl, refrigerate for 15 minutes, and then add the peaches, stirring well.
  • Soak gelato pan in warm water, then use the overhanging baking paper to easily lift out the gelato and turn it onto a chopping board. Sprinkle the rest of the toasted coconut evenly on top and around the sides of the gelato.
  • Slice gelato generously and distribute among plates. Layer with lemongrass peaches, drizzle with syrup, and sprinkle with fresh mint leaves before serving.

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