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| COCONUT JELLY | STRAWBERRY WATER | LEMON CANDY ICE CREAM |
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 COCONUT JELLY 

- 1 can (400gm) Coconut Milk

- 300 gm water

- 90gm Sugar

- 1 1/4 stick Agar "Kanten"

- 3 tbsp Malibu Rum

- Bring coconut milk, water and sugar to a boil

- Meanwhile, soak the Agar in cold water just enough to make it soft. Squeeze it between hand to extract the water

- Add the Agar to the boiling liquid and let cool slowly until the gelatin is totally dissolved

- At the end, and before pouring the coconut jelly into molds, blend it for a few seconds with a hand blender if necessary

- Pour the liquid into a large tin and let cool

- Refrigerate before removing and portioning.

 
 STRAWBERRY JELLY 

- 700 gm Strawberry Water

- 1 1/4 stick Agar "Kanten"

 - Same technique as with coconut milk after you've done the strawberry water.

 
 LEMON CANDY ICE CREAM  

-180 gm Butter

- 500 gm Sugar

- 10 Lemon Zest

- 13 Eggs

- 225 gm Yogurt

- 625 gm Lemon Juice

- 1 tsp Vanilla extract

     PASSION FRUIT PUREE 1/3

     MANGO PUREE 1/3

     PINK GUAVA PUREE 1/3

SORBET SYRUP (to taste)

- 2kg 700 Sugar

- 2 liter Water

- 300 gm Light corn Syrup

- 10 gm Agar powder

 

 step 1: LEMON ICE CREAM

- Melt butter in stainless steel pot, add the sugar and stir until combined

- Add the lemon zests and remove from flame

- add the eggs (beaten into omelet) and stir energetically

- Cook over low heat stirring constantly until the mix will coat the back of a spoon or spatula

- Immediately add yogurt

- Strain into a plastic container or a "non reactive" container to citrus acid

- Finally add the non strained lemon juice.

step2 : Combining all

- Add the fruit puree to the lemon base

- Rectify the sweetness by adding some syrup if necessary.

  MONTAGE in the order you are digging in  

 Checkerboard

Lemon Candy Ice cream

Fruit Cocktail: Mango / Pineapple / Kiwi ....

Blood Orange Granita

Lemon Candy Ice cream

Blood Orange Granita

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