Passion Fruit Tzatziki With Olive Oil Ice Cream Recipes

Steps:

• In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside.
• In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold.
• Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.

Steps:

• Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
• Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
• Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
• Available in Latino markets.

Steps:

• Combine chocolate, walnuts and almonds in a bowl and stand for 45 minutes or until mixture is firm.
• Divide into 3 even pieces and roll each piece into a 12cm long cylinder.
• Lay a sheet of phyllo pastry on a work surface, brush with butter and top with another sheet of phyllo, then cut lengthways into 3 pieces.
• Lay a chocolate cylinder across short end of a pastry sheet, roll, tucking ends in, and brush edge with butter to seal.
• Repeat with remaining phyllo and chocolate cylinders.
• Preheat oven to 180°C.
• Place cigars on a baking paper-lined oven tray and bake for 5-6 minutes or until pale golden, then cut each in half diagonally.
• To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

Steps:

• For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
• Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
• Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
• Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer's instructions. Makes about 1 litre.
• For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
• Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
• Set aside.
• For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
• To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.