Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate.
Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.
1 dragon fruit peeled
1 red plum
1 blood orange peeled
1 large globe grape per plate
2 x 3/4” cubes of watermelon per plate
2 – 3 slices jalapeño per plate
Scant sprinkle Maldon salt
Dollop whip coconut cream
Dollop dairy free sorbetto
Using a plain white plate, artistically arrange fruit, starting with the largest. With a very light hand stud the fruit with salt and basil. Top with the cream and sorbetto. I love the blueberry/basil, or strawberry/rhubarb from Fiasco Gelato, but whatever your preference!
Whipped coconut cream
1 tin coconut milk refrigerated overnight
1-2 Tablespoons icing sugar
1 teaspoon vanilla
Chill coconut milk at least 8 hours. Open carefully and put solids in a chilled bowl, making sure not to mix with liquid. Reserve liquid for another use. Using chilled beaters whip coconut for 5-7 minutes until stiff peaks form. Gently beat in sugar and vanilla. Store in an airtight glass container up to three days.
A decadent yet light ending to dinner.
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse