Passionfruit Ice Cream,Raspberry & Meringue



 Ingredients: KnT Gourmet Passionfruit Ice Cream (100ml container), cut into 1/4's (or Gelato)
Whipped Cream (or Gluten & Lactose free Custard - see recipe below) 
Sprig Mint. 
Raspberry Couli (100g frozen raspberries, 45g sugar & 20ml water - bring to the boil & simmer for 5 mins or until sugar dissolves.  Puree & Cool before using.) 
Meringue, broken into pieces
Method: Place all ingredients into a souffle dish or glass in a creative manner.  Garnish with mint.
Makes: 1 serve

Dairy & Gluten Free Custard - 300ml
Ingredients: 30g gluten free flour (corn or plain), 80g  sugar, 2 egg yolks, 300ml milk (rice, oat or soy), vanilla essence
Method: - Sift flour, add yolks, sugar & 10% of milk & mix well.  Bring rest of milk to the boil.  Pour milk into flour mixture. Return to heat & bring to the boil .  Cook for 2 minutes stirring continuously until fairly thick.  Add Vanilla.  Cover with buttered greaseproof paper to prevent skin from forming.  Cool before using.

Add this instead of cream in the above mixture.

PS This thick custard mixture is brilliant in Profiteroles too