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    You are in: Home / Greek / Passion Fruit "tzatziki" With Olive Oil Ice-Cream Recipe
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    Passion Fruit "tzatziki" With Olive Oil Ice-Cream

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    1 hr 30 mins

    4 hrs

    ThatSouthernBelle's Note:

    The original name of this recipe was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar." It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Bourekakia Sokolatas - Chocolate Baklava Cigar. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. "Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient."

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    Ingredients:

    Serves: 6

    Yield:

    litre

    Units: US | Metric

    Tzatziki

    Olive oil ice-cream

    Candied fennel

    Directions:

    1. 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. 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. 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. 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. 5
      For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
    6. 6
      Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
    7. 7
      Set aside.
    8. 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. 9
      To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

    Ratings & Reviews:

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    Nutritional Facts for Passion Fruit "tzatziki" With Olive Oil Ice-Cream

    Serving Size: 1 (354 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 573.7
     
    Calories from Fat 403
    70%
    Total Fat 44.8 g
    69%
    Saturated Fat 18.3 g
    91%
    Cholesterol 214.7 mg
    71%
    Sodium 144.4 mg
    6%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 6.5 g
    26%
    Sugars 22.1 g
    88%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    gelatin

    vanilla beans

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