Baked amaretti, ginger and lime papaya (serves 4):
(Adapted from The Ultimate Thai and Asian Cookbook by Deh-Ta Hsiung, Becky Johnson and Sallie Morris)
- 2 ripe but firm papaya
- 2 globes stem ginger in syrup
- 8 amaretti biscuits
- 40g pistachio nuts
- 3 tbsp sultanas
- 1 tsp ground ginger
- Zest and juice of one lime
- 4 tbsp yoghurt
Cut the papaya in half lengthways and scoop out the seeds. Place cavity side up on a baking tray. Pre-heat the oven to 200C.
Put the stem ginger, amaretti and two thirds of the pistachios in a blender and pulse briefly to roughly chop - you don't want a powder, but coarse chunks of nut and biscuit. If you don't have a blender, crumble the biscuits, finely chop the ginger and roughly chop the pistachios. Put in a small bowl with the sultanas, ground ginger and lime zest, then stir in the lime juice and yoghurt. Spoon the mixture into the cavities of the papaya, then roughly chop the remaining pistachios and scatter over.
Bake for 25 minutes, then leave to cool for 5 minutes before serving with the coconut gelato.
Toasted coconut gelato (makes around 500ml):
(Adapted from Food 52)
- 190g desiccated coconut
- 4 egg yolks
- 160g caster sugar
- 480ml whole milk
- 1 vanilla pod
In a large wide frying pan, toast half the coconut over a low heat until golden and evenly browned, stirring occasionally (or place it on an oven tray and bake for 10 minutes or so, stirring occasionally). Set aside.
In a mixing bowl, use an electric whisk to beat the sugar and egg yolks together until thick, pale and creamy - about 3-5 minutes.
Place the milk in a saucepan with the vanilla pod and heat gently. Add the sugar and egg mixture, stirring constantly, then the (untoasted) half of the coconut. Continue to cook over a very low heat, stirring regularly, until the mixture has thickened enough to coat the back of a spoon (it won't thicken as much as regular ice cream or custard due to the lack of cream). This could take up to half an hour. Pour into a jug and chill in the fridge for at least four hours, preferably overnight.
When ready to churn, strain out the coconut and vanilla pod from the mixture, then discard it. Churn in an ice cream maker until set, then quickly fold in the toasted coconut, pour into a tub and place in the freezer to firm up (preferably for at least six hours).