VANILLA SEED ICE CREAM, SEASONAL FRUITS & COCONUT SABAYON

Ingredients

  • 100g cubed pineapple
  • 1 peeled & cubed mango
  • 2 cubed nectarines
  • 100g rasberries
  • 150 g strawberries
  • 100 g blueberries
  • Malibu, coconut liquor
  • 4 egg yolks
  • 55 g castor sugar
  • 500 ml vanilla seed ice cream
  • Shaved coconut 1 Table spoon toasted lightly
  • Mint to garnish

Method

  • Wash, peel and prep all fruit into 1,5 cm cubes. Set aside
  • Sabayon – add the sugar, coconut liqueur and egg yolks to a large glass bowl.  Place on a double boiler (pot with 5 cm water, the bowl must not touch the water) low to medium heat
  • Whisk over the light heat until the eggs are cooked (approx. 5 minutes).  The Mixture is ready when it has doubled in volume and has a light and fluffy consistency.  Set aside
  • Scoop ice cream in funky stemless, wide rim glasses. Top it with the mixed tropical fruits and spoon over the sabayon. Lastly, add the toasted coconut flakes and some of the berries
  • Perfect summer dessert with local produce

JUAN’S TIP

You can make the Sabayon ahead of time by placing plastic wrap directly on the Surface of the Sabayon and refrigerating.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.

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