Ingredients
| FOR THE FEIJOA PURÉE | |
| 500ml water | |
| 350g sugar | |
| 750g feijoa flesh, no skin | |
| FEIJOA GRANITA | |
| 240ml feijoa syrup, from the feijoa purée | |
| 100g caster sugar | |
| FEIJOA ICE CREAM | |
| 265ml full-fat milk | |
| 265g caster sugar | |
| 8 egg yolks | |
| 265g cream | |
| 400g feijoa purée (see recipe) | |
| FOR THE FEIJOA CREMA PASTICCERA | |
| 2 teaspoons vanilla paste | |
| 500ml cream | |
| 3 egg yolks, plus 1 egg | |
| 80g caster sugar | |
| 4 gelatine leaves | |
| 200g feijoa purée (see recipe) | |
| PISTACHIO BISCOTTI | |
| 245g ground pistachios | |
| 370g caster sugar | |
| 180g egg white (approx. 5-6 egg whites) | |
| 60ml milk | |
| a good pinch of salt | |
| 150g plain flour |
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Instructions
| 1. | FEIJOA PURÉE |
| 2. | Put all the ingredients into a pan and simmer for 10 minutes. |
| 3. | Strain off the syrup (set it aside to use for the granita). |
| 4. | Blend the flesh until smooth, then pass through a fine sieve. |
| 5. | FEIJOA GRANITA |
| 6. | Put the syrup and sugar into a saucepan and simmer until the sugar is well dissolved. |
| 7. | Pour into a freezer-safe container and freeze for about 2 hours, scraping the granita with a fork every 30 minutes to fluff it up. |
| 8. | FEIJOA ICE CREAM |
| 9. | Bring the milk to the boil. |
| 10. | Whisk the sugar and egg yolks together until pale. |
| 11. | Pour the milk into the egg mix and whisk together. |
| 12. | Pour back into the pot and heat to 82°C, stirring constantly. |
| 13. | Take off the heat and fold in the cream and feijoa purée. |
| 14. | Strain into a freezer-safe container and freeze for about 4 hours. |
| 15. | FEIJOA CREMA PASTICCERA |
| 16. | Add the vanilla to 400ml of the cream and bring to the boil. |
| 17. | Whisk the egg and yolks together with the sugar. |
| 18. | Pour the cream into the eggs and whisk together. |
| 19. | Pour back into the pot and heat to 82°C, stirring constantly. |
| 20. | Add the gelatine, then pour into a container. |
| 21. | Cover with plastic wrap, pressing it onto the surface of the crema, and let it set for 45 minutes in the fridge. |
| 22. | Whisk the remaining cream until soft peaks form. |
| 23. | Once the crema is set, weigh out 100g (the remaining crema pasticcera will keep in the fridge for up to a week). |
| 24. | Add quarter of the feijoa purée and quarter of the crema and fold gently with the cream until mixed, then repeat until all is combined. |
| 25. | PISTACHIO BISCOTTI |
| 26. | Heat the oven to 170°C. |
| 27. | Mix together everything except the plain flour. |
| 28. | Fold in the plain flour. |
| 29. | Spread the mixture out onto a baking tray lined with greased baking paper. |
| 30. | Bake for 10 minutes. Remove from the oven and cool slightly. |
| 31. | Before completely cool, break into the shapes you want keeping in mind this will be your spoon for the dish. |
| 32. | To serve, divide the crema between eight bowls. |
| 33. | Spoon some feijoa ice cream on top, then feijoa granita around the edge. |
| 34. | Serve the biscotti alongside to scoop up the dessert. |
Recipes & food styling Perrin Yates / Photography Tony Nyberg