Tropical Knickerbocker Glory
What better way to cheer yourself up during the winter months than to have something completely summery! Sit back, imagine you're on a tropical beach and enjoy this awesome combination of flavours! :D
- 240 ml condensed milk
- 1 punnet raspberries
- 2 tbsp lemon juice
- 1 handful sesame seeds
- 1 mango
- 200 g sugar
- 1 lime
- 2 avocados
- 1 vanilla pod
- 8 scoops coconut ice cream
- 2 tbsp honey
Make The Avocado Creme
Halve the avocados, remove the stone and scoop out the flesh.
Scrape the seeds from the vanilla pod.
Chuck the avocados into a food processor and blitz with the condensed milk, lemon juice and vanilla seeds until smooth. Set aside for later.
Make Caramel & Set
Tip the sugar into a small saucepan and splash in just enough water to cover it.
Heat without stirring until it begins to turn amber, keep a close eye on it until it turns a deeper amber.
Scatter the sesame seeds over a silicone mat or paper, then pour over the caramel and leave to set.
Make The Raspberry Puree
Add half of the raspberries into a blender with a tbsp of honey.
Make The Mango Puree
Remove the stone from the mango, score in crosshatch down the the skin, then turn it out into a 'hedgehog'.
Chuck half of the mango flesh into a blender and blitz with the remaining honey, the lime zest and a splash of water to loosen it.
Break The Caramel
Break up the sesame caramel into shards and crumbs.
Layer The Ingredients
Grab a really tall glass and throw some of the mango cubes into the bottom.
Pour in a bit of mango puree followed by a scoop of ice cream and a bit of sesame praline.
Add a few dollops of avocado creme, followed by some fresh raspberries and puree.
Keep layering the ingredients, keeping the fruit separate, until you reach the top of the glass.
Repeat for each glass.
Add Ice Cream & Serve
Sprinkle over a little sesame caramel, then top with a final ball of ice cream.
Add a shard of sesame caramel as a 'wafer' and serve.
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