| • |
60 g. Amarula Cream liqueur |
| • |
800 g. The Perfect Purée Pink Guava Puree, thawed |
| • |
800 g. The Perfect Purée Coconut Puree, thawed |
| • |
80 g. sugar |
| • |
80 g. water |
| • |
30 g. fresh lemon juice |
| • |
4 gelatin sheets |
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| Method: |
| 1. |
Bloom the gelatin sheets in cold water for 15 minutes. |
| 2. |
Bring the sugar and water to a simmer to dissolve the crystals. |
| 3. |
Drain the gelatin and stir into the sugar syrup to melt. |
4. |
Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. |
5. |
Mold and freeze. |
