| • |
60g Amarula Cream liqueur |
| • |
800g The Perfect Purée Pink Guava Puree, thawed |
| • |
800g The Perfect Purée Coconut Puree, thawed |
| • |
80g sugar |
| • |
80g water |
| • |
30g fresh lemon juice |
| • |
4 gelatin sheets |
|
|
| 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. |
