5 Gelatin sheets
2g sea salt
4 Kaffir lime leaves
500g Fresh mango puree
150g palm sugar
In a heavy based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves until they come to scald and sugar is dissolved. Allow to steep for 10min.
Bloom the gelatin then add to the mixture.
Strain mixture and allow cooling in an ice bath. Allow the mixture to set before portioning into 175gm bowls or glasses.
Allow cooling and setting in the refrigerator. Serve with a scoop of roast coconut ice on top.
Rosé is the hero of food pairings, complimenting foods both savory and sweet, from charcuterie boards to desserts!
This makes it the perfect date night drop, whether it's you and your girlfriends or someone special, you won't have to worry about what course to pair with which wine. Anything from seafood and pasta to a summer pavlova is often easy to complement with well-balanced, fruity flavours.
That's why Jacob's Creek is bringing your end of summer desert inspo to the table with this dessert recipes, perfectly paired with their Le Petit Rosé which is currently in a beautiful limited edition bottle designed by Australian artist Heidi Willis.