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