PASSION FRUIT "TZATZIKI" WITH OLIVE OIL ICE-CREAM

Passion Fruit

Provided by ThatSouthernBelle

Categories Gelatin

Time 5h30m

Yield 1 litre, 6 serving(s)

Number Of Ingredients 12

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500 g natural thick yogurt
250 ml passion fruit pulp
80 g icing sugar, sieved
2 leaves gelatin, softened in cold water (gold strength)
375 ml milk
300 ml thickened cream
1 vanilla bean, split and seeds scraped
4 egg yolks
160 g white sugar
125 ml olive oil
2 baby fennel bulbs
150 g white sugar

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.

Nutrition Facts : Calories 573.8, Fat 44.9, SaturatedFat 18.3, Cholesterol 214.7, Sodium 144.4, Carbohydrate 37.4, Fiber 6.5, Sugar 22.2, Protein 9.4