this fun summer dessert is a take on a favourite sunday morning yum cha sweet.
It’s an easy dessert to prepare for a dinner party as everything can be done in advance and then you just need to scoop the ice cream and serve. I personally love roast coconut ice cream though you can choose your favourite ice cream or sorbet as they all go well with this pudding.
2g sea salt
4 Kaffir lime leaves
500g Fresh mango puree
150g palm sugar
In a heavy based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves until they come to scald and sugar is dissolved. Allow to steep for 10min.
Bloom the gelatin then add to the mixture.
Strain mixture and allow cooling in an ice bath.Allow the mixture to set before portioning into 175gm bowls or glasses.
Allow cooling and setting in the refrigerator. Serve with a scoop of roast coconut ice on top.