The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Passionfruit coconut caramels with lychee granita

You'll need to begin this recipe the day before.

You'll need

250 gm (about 18) lychee flesh 200 gm light palm sugar, finely crushed 185 ml (¾ cup) coconut cream 80 ml (1/3 cup) pouring cream 2 eggs 2 egg yolks 80 ml (1/3 cup) passionfruit juice To serve: peeled lychees


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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 juice.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Mar 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.