1L tub Weis Half And Half Pineapple, Lime & Vanilla Sorbet Ice Cream
4 passionfruit, pulp removed, plus extra, to serve
2L vanilla ice-cream
100g bag mini meringues
Finely grated zest of 2 limes
250g Arnott’s Butternut Snap Cookies
75g butter, melted
1/3 cup slivered almonds, toasted
Watermelon and rockmelon balls, thinly sliced pineapple, edible gold leaf, lemon balm leaves and gold cachous, to decorate
170g can passionfruit pulp in syrup, to serve
Line an 8-cup loaf pan with plastic wrap and freeze until chilled. Stand pineapple sorbet at room temperature for 15 minutes to soften slightly, ensuring it doesn’t melt. Strain passionfruit pulp through a sieve, then return 1 teaspoon of seeds to the juice (omit seeds if you don’t like them).
Scoop sorbet ice-cream into a large bowl and stir to combine the pineapple and vanilla flavours, then stir through passionfruit juice and seeds (if using) to combine. Spoon mixture into chilled loaf pan and smooth the top. Freeze for 3 hours until firm.
Stand vanilla ice-cream at room temperature for 15 minutes until just softened. Transfer to a large bowl. Roughly crush half the mini meringues and fold through vanilla ice-cream with zest. Spread over frozen layer in tub and smooth the top. Freeze for 3 hours until firm.
Process biscuits in a food processor until fine crumbs form. Add butter and toasted almonds. Process until combined and nuts are finely chopped. Press biscuit mixture into top of ice-cream and cover with plastic wrap. Freeze overnight.
Remove frozen loaf from tin and invert on a serving platter. Decorate with melon balls, pineapple, reserved mini meringues, gold leaf, lemon balm and cachous. Drizzle with passionfruit pulp in syrup. Serve.