Ingredients
• 2 1⁄2 cups thickened cream
• 2 Tbsp cocoa powder
• 2 Tbsp pure icing sugar
• 1⁄4 cup boiling water
• 1⁄4 cup room temperature water
• 3⁄4 cup caster sugar
• 8 egg yolks
• 1 tsp vanilla-bean paste
• 150g white chocolate, finely chopped
• 80g dark chocolate, finely chopped
• 2 cups lychees, peeled, deseeded, halved
• 125g punnet raspberries
• Pulp of 2 passionfruit
• Juice of 1⁄2 lime
• Extra 1 Tbsp pure icing sugar
• 12 mint leaves
• Whipped cream, to serve (optional)
Method
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Pour 1 cup of the cream into a medium saucepan and cook over a medium heat until simmering, then set aside.
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Combine cocoa powder, icing sugar and boiling water in a small bowl until smooth. Set aside.
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Put water and 1⁄2 cup of the caster sugar in a small saucepan over a medium heat and bring to the boil. Cook, without stirring, brushing down sides of pan with a damp pastry brush, until liquid turns a deep-brown caramel colour. Pour in warm cream and simmer until caramel dissolves.
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Whisk together yolks, vanilla and remaining caster sugar in a large heatproof bowl. Add hot caramel cream and whisk until smooth, then return to pan and to a medium heat. Cook, constantly scraping bottom of pan using a flat-bottomed wooden spoon, until mixture thickens. Strain immediately through a fine sieve into a large heatproof bowl. Transfer 1⁄3 of the mixture to a second heatproof bowl.
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Whisk white chocolate into larger quantity of mixture, and dark chocolate and cocoa mixture into smaller quantity. Set aside to cool both to room temperature.
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Whisk remaining cream to soft peaks. Fold 2⁄3 of the cream into white chocolate mixture and remaining into dark chocolate. Spoon into six 3⁄4-cup capacity dariole moulds, alternating between the 2 mixes for a marbled effect. Freeze for 3 hours or until firm.
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Combine fruit, lime juice and extra icing sugar in a large bowl, then fold in mint leaves.
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Dip the base of each mould in hot water for 5 seconds, then invert onto serving plates. Top with a little of the fruit. Serve with remaining fruit and whipped cream on the side, if using.