Passion Fruit "tzatziki" With Olive Oil Ice-cream

Total Time: 5 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 4 hrs

Ingredients

• 500 g natural thick yogurt
• 250 ml passion fruit pulp
• 80 g icing sugar, sieved
• 2 leaves gelatin, softened in cold water (gold strength)
• 375 ml milk
• 300 ml thickened cream
• 1 vanilla bean, split and seeds scraped
• 4 egg yolks
• 160 g sugar
• 125 ml olive oil
• 2 baby fennel bulbs
• 150 g sugar

Recipe

• 1 for olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
• 2 whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
• 3 return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
• 4 whisk remaining cream to soft peaks and fold through egg yolk mixture. churn mixture in an ice-cream machine according to manufacturer’s instructions. makes about 1 litre.
• 5 for candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
• 6 stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
• 7 set aside.
• 8 for tzatziki, whisk yogurt, passion fruit and icing sugar until combined. transfer to a saucepan and stir over medium heat to warm through. squeeze excess water from gelatin, add to mixture and stir until dissolved. strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
• 9 to serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.