Tuesday 12th December 2017
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Serves 4
Preparation time: 15 minutes + resting
Cooking Time: 5 minutes

For the custard:
300ml double cream
50ml passion fruit juice
90g of caster sugar
1 whole egg
6 egg yolks
The seeds on half a vanilla pod

For the jelly:
4 peaches
50g granulated sugar
100ml peach schnapps
1/2 teaspoon chopped fresh coriander
200ml water
1 gelatine leaf soaked in cold water

Ingredients for the sorbet:
500g honeydew melon flash
400ml water
300g granulated sugar
1 teaspoon chopped fresh basil

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Passion fruit set custard, peach and coriander jelly with honeydew melon sorbet

To make the sorbet: Bring the water, sugar and basil to boil, add the chopped honeydew melon and set aside. Let cool down for 2 hours and blend in a mixer.

Strain through a fine sieve and refrigerate overnight.

Churn the sorbet in an ice cream machine and freeze for at least 4 hours before using.

To make the jelly: place all the ingredients apart the gelatine in a deep based pan and cook on low heat for 5 minutes. Add the squeezed gelatine and blend to puree.

Strain in 4 glasses and refrigerate.

For the custard: mix all the ingredients in a deep based pan and cook on low, continually mixing. Make sure the temperature doesn’t go above 85C Celsius.

When custard-like, pour in 4 ramekins and refrigerate overnight.

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