250 gm (about 18) lychee flesh 200 gmlight palm sugar, finely crushed185 ml (¾ cup) coconut cream80 ml (1/3 cup) pouring cream2 eggs2egg yolks80 ml (1/3 cup) passionfruit juice To serve:peeled lychees
Blend lychees in a food processor until smooth. Push through a fine sieve, discarding solids, and freeze. Scrape into ice crystals using a fork and return to freezer until required.
Combine 100gm palm sugar and ½ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook for 4-5 minutes or until caramelised. Remove from heat and pour into six ½ cup-capacity ovenproof dariole moulds and set aside.
Preheat oven to 150C. Combine remaining palm sugar, coconut cream and cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to the boil. Whisk eggs, yolks and juice to combine, pour over cream mixture, whisking to combine, then strain into a jug. Pour into prepared moulds and place in a roasting pan. Fill pan halfway up sides of moulds with boiling water, cover pan with foil and bake for 15 minutes or until just set. Remove moulds from water and refrigerate until cold.
To serve, dip mould bases in boiling water, invert onto plates and unmould. Serve with lychee granita and peeled lychees.
Note To make passionfruit juice, blend
passionfruit pulp in a food processor to crack seeds, then strain
through a fine sieve. Twelve passionfruit yield about 1 cup of