Carnarvon fruit mess
(Recipe by Russell Blaikie)
To prepare the fruit, cut part of the watermelon into six thin slices and cut the rest into large dice or into balls with a melon baller. Cut rockmelon into large dice or into balls with a melon baller. Slice pawpaw and peel, dice and freeze the bananas.
To prepare the lime-gin syrup, bring a small saucepan of water to boil, drop in julienne zest and cook for 20 seconds. Remove and chill in iced water. Drain and reserve.
Bring sugar, lime juice, and water to boil, remove from heat and cool. When at room temperature, add gin and cooked zest. Reserve in refrigerator.
To make the passionfruit jelly, soak gelatin leaves in cold water until they become soft.
Place passionfruit pulp, sugar and water in small saucepan and bring to boil. Strain through a fine strainer to remove seeds, then place about ¼ seeds back into the liquid. Return to stove and bring to simmer again.
Squeeze excess water from gelatin leaves and add to liquid. Simmer until dissolved and pour a thin layer (3-4mm thick) onto a plate. Cool in refrigerator.
To make the mango custard, heat mango puree in a small saucepan to simmer. Meanwhile, whisk the egg yolks, sugar and cornflour together.
Pour mango puree over egg mix, whisking to combine. Place back in small saucepan and cook over low heat until set (about 85C if you have a thermometer). Strain, cool and reserve.
To make the chantilly cream, beat cream with sugar to soft peaks. Reserve in refrigerator.
To make banana ‘ice-cream’, put the bananas into the bowl of food processor, blitz to a creamy consistency. Reserve in freezer.
Place chantilly cream into large bowl
Add a generous amount of meringues (reserve some for garnish) and several generous scoops of banana ice-cream.
Place a large dob of the cream onto a plate, garnish with the fruit.
Pipe mango custard around the plate, drizzle with lime-gin syrup and drape with pieces of the passionfruit jelly.
Feel free to pick and mix the components to make this celebration of summer fruit your own.