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Recipes

Carnarvon Fruit Mess
Chef Russell Blaikie's fresh and fruity dish using seasonal Carnarvon produce
Chef Russell Blaikie
Flavours of the Gascoyne
Flavours of the Gascoyne

Carnarvon Fruit Mess

Difficulty: Average
Season: Summer
Preparation:
Cooking:

How to

Lime-Gin Syrup

  1. Bring a small saucepan of water to boil, drop in julienne zest and cook 20 seconds, remove and
  2. chill in iced water. Drain and reserve.
  3. Bring sugar, lime juice, and water to boil, remove from heat and cool. When room temperature,
  4. add gin and cooked zest, reserve in refrigerator

Passionfruit Jelly

  1. Bloom gelatin leaves in cold water until they become soft.
  2. Place passionfruit pulp, sugar and water in small saucepan and bring to boil.
  3. Strain through a fine strainer to remove seeds, then place about ¼ seeds back into the liquid.
  4. Return to stove and bring to simmer again. Squeeze excess water from gelatin leaves and add to
  5. liquid, simmer until dissolved and pour into thin layer 3-4MM thick onto a plate.
  6. Cool in refrigerator.

Mango Custard

  1. Heat mango puree in a small saucepan to simmer, meanwhile whisk the egg yolks, sugar and
  2. cornflour together.
  3. Pour mango puree over egg mix, whisking to combine, place back in small saucepan and cook
  4. over low heat until set (approx 85C if you have a thermometer).
  5. Strain, cool and reserve.

Chantilly Cream

  1. Beat cream with sugar to soft peaks, reserve in refrigerator

Banana Icecream

  1. Place the bananas into the bowl of food processor, blitz to a creamy consistency, reserve in freezer.

To put it all together:

  1. Place Chantilly cream into large bowl, add a generous amount of meringues into the bowl (reserve some for garnish) and add several generous scoops banana ice cream.
  2. Place a large dob of the cream onto the plate, garnish with the entire range of fruits, pipe mango custard around the plate, drizzle with lime syrup and drape with pieces of the passionfruit jelly.

Handy Tips

To celebrate the abundance of delicious summer fruits, Russell Blaikie has created an amazing dessert recipe bringing fresh flavours together in a Carnarvon Fruit Mess.
Feel free to pick and mix the components to make it your own!

1 wedge Carnarvon watermelon, cut 6 thin slices and cut the rest into large dice or ball with a melon baller
½ Carnarvon rockmelon, cut into large dice or into balls with a melon baller 
½ Carnarvon honeydew melon cut into large dice or into balls with a melon baller
½ ripe Carnarvon pawpaw, cut into slices
500 grams ripe bananas, peeled, diced and frozen

Lime-Gin syrup
Juice and julienne zest of three limes
½ cup caster sugar
½ cup water
60 ml gin

Passionfruit Jelly
The pulp of three passionfruit
2 tablespoons sugar
½ cup water
5 titan gelatine leaves

Mango Custard
The flesh from Carnarvon mangoes, pureed
3 egg yolks
50 grams sugar
10 grams cornflour

Chantilly Cream
300ml whipping cream
50 grams sugar
Some small meringues for garnish