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Title: Lemon Aspen/rosella Flower Ice-Cream, Rum/coconut Sabayon
Categories: Aussie Icecream Ices Dessert
Yield: 9 Servings
| LEMON ASPEN ICE-CREAM [** see separate recipe] | ||
| ROSELLA FLOWER ICE-CREAM [** see separate recipe] | ||
| RUM AND COCONUT SABAYON | ||
| 4 | Egg yolks | |
| 75 | g | Sugar, castor |
| 220 | ml | Coconut cream |
| 30 | ml | Rum, Bundaberg, or dark rum. |
TO MAKE SABAYON:- Whisk egg yolks, sugar and coconut cream and rum over a double boiler until the sabayon forms.
TO CONSTRUCT THE FINAL DISH:- Line a terrine mould with Go Between [non-stick plastic separating film?], 3/4 fill with lemon aspen ice-cream and freeze. Fill the rest of the terrine with Rosella flower ice-cream and freeze. To serve turn out the terrines onto a chilled chopping board. Cut into slices 3cm thick. Place on chilled plates with sabayon poured around on the plate. Garnish with reserved rosella flowers.
Serves 8 to 10.
from the menu of THE RED OCHRE GRILL from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 02-23-98 (20:46) The Once And Future Legend (1) Cooking
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