Ice-cream puddings with star fruit and strawberry flakes
Christmas dinner is always a special event whether it's for two people or 20. This special recipe is designed for two but can easily be doubled, tripled or made for many more.
Photo: Marco Del Grande
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- 50g mixed glace fruit, coarsely chopped
- 2 tsp liqueur - Grand Marnier, Cointreau, brandy
- 2 cups quality purchased
- 20g flaked almonds, toasted
- 2 pieces ginger in syrup (about 10g), coarsely chopped
- Good pinch ground nutmeg
- 1 star fruit, sliced
Place glace fruit in a small bowl and add liqueur. Stir and set aside for at least one hour. Soften ice-cream slightly at room temperature. Combine all ingredients (except star fruit) in a bowl and stir briefly to combine. Work quickly so the ice-cream does not melt. Spoon mixture into two lightly greased 200-millilitre moulds, cover with foil and place in the freezer until ready to serve. To serve, run a knife around the edges of the puddings and invert on to serving plates. Serve with star fruit and strawberry flakes on the side.
Thinly slice four hulled strawberries and place on a baking paper-lined tray. Put in the oven at 120C for 60 to 90 minutes or until dry. Remove and cool on a wire rack. Store in an airtight container.