Passionfruit granita with coconut tuiles
4 hr 30 min
Crisp coconut cookies with passionfruit granita
¾ cup(s), (180ml), pulp
Freshly squeezed orange juice
1 cup(s), (250ml)
Shredded or desiccated coconut
¼ cup(s), (10g), moist
1 medium, separated
- Combine the passionfruit and orange juice in a bowl. Pour into a 26cm x 16cm (base measurement) metal baking tray. Freeze for 1 hour. Use a fork to roughly break up the granita. Return to freezer. Repeat 3 times or until the mixture resembles coarse ice crystals. Freeze until ready to serve.
- To make tuiles, preheat oven to 180°C. Line 2 baking trays with baking paper.
- Process the coconut, sugar, flour and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Stir the coconut mixture and egg yolk into the egg white. Spoon 4 level teaspoons of mixture, 5cm apart, onto 1 prepared tray and smooth into 7cm-diameter discs. Bake for 6 minutes or until golden. Working quickly, place tuiles over a rolling pin to cool and harden into shape. Repeat with remaining batter to make 24 tuiles.
- To serve, roughly scrape the granita with a fork to break up. Divide the granita between 8 cocktail glasses and serve each with 3 coconut tuiles.
For an adults-only version, top each glass of granita with 2 teaspoons of dark rum. As it melts it turns into a delicious cocktail.