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Summer fruits in jasmine tea syrup with coconut cakes and ginger ice cream
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Prep Time:
205 minutes
Cook Time:
26 minutes
Total Time:
231 minutes
Elevate summer fruits with coconut cakes and ginger ice cream for a tropical treat!
Ingredients:
  • 500ml good-quality vanilla ice cream
  • 82.50 ml chopped stem ginger in syrup (see note), drained
  • 1 jasmine tea bag
  • 28.60 gm honey
  • 21.00 gm lemon juice
  • 110g caster sugar
  • 60ml grand marnier
  • 1/2 pineapple, peeled, cored, chopped
  • 250g strawberries, hulled, quartered
  • 125g punnet blueberries
  • 1 mango, sliced
  • 75g plain flour
  • 200g icing sugar
  • 70g shredded coconut
  • 5 eggwhites, lightly beaten
  • 160g unsalted butter, melted, cooled
  • 4.40 gm vanilla extract
Instructions:
  • Chill ice cream until soft, transfer to a large bowl, fold in chopped stem ginger until fully mixed, then freeze for 2-3 hours until firm.
  • To make the coconut cakes, preheat the oven to 200°C. Grease and flour 20 holes in a madeleine pan or mini patty pan (you may need to bake them in 2 batches). In a bowl, sift together plain flour and icing sugar, then mix in the coconut. Combine egg whites with the dry ingredients, cooled butter, and vanilla extract using a wooden spoon. Divide the mixture among the cake pans. Bake for 5 minutes, then reduce the oven temperature to 190°C and bake for 8-10 minutes until the cakes are golden and springy. Allow them to cool slightly in the pan before transferring to a wire rack to cool completely.
  • In a bowl, steep a tea bag in 1/2 cup (125ml) boiling water for 5 minutes. Remove the tea bag, then add honey, lemon juice, and a pinch of salt. Stir well to combine.
  • In a saucepan, melt caster sugar with 3 tablespoons of water over low heat until sugar dissolves. Increase heat, cook without stirring until golden caramel forms (3-4 minutes). Remove from heat, add tea mixture (take caution, it may splatter), and cook until thickened (about 5 minutes). Remove from heat, stir in Grand Marnier, and let cool completely.
  • Combine the pineapple, strawberries, blueberries, and mango in the chilled jasmine syrup, ensuring each piece is well-coated. Refrigerate for 30 minutes to enhance the flavors.
  • Spoon ginger ice cream into 6 glasses or bowls, top with summer fruits, drizzle with syrup. Dust coconut cakes with icing sugar and serve alongside.

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