- 100 gm macadamias, quartered
- 300 ml thickened cream
- 1 mango, peeled and coarsely chopped
- 150 gm caster sugar
- 1 egg
- 2 egg yolks
- 1 sweet pineapple (about 1.3kg)
- 100 ml coconut white rum (see note)
- 100 ml coconut water
- 100 ml sugar syrup (see note)
- Finely grated zest and juice of 2 limes
- 1Preheat oven to 160°C. Roast macadamias on an oven tray until golden brown (10 minutes). Sprinkle ½ tsp salt over nuts while still hot, then combine with cream in a saucepan and stir over low heat until just warm. Remove from heat, cool, then refrigerate to infuse (overnight).
- 2Preheat oven to 140°C. Line an oven tray with baking paper. Strain macadamia cream (reserve cream). Spread strained macadamias over tray and roast until dry (20-30 minutes). Whisk reserved cream in an electric mixer to medium-firm peaks (do not over-whisk). Refrigerate until required.
- 3Place mango in a blender with 50gm sugar and purée until smooth. Set aside until required.
- 4Place egg, yolks and remaining sugar in a bowl and whisk over a small saucepan of simmering water until mixture reaches 70C on a sugar thermometer (2-3 minutes). Transfer to an electric mixer and whisk until cool, light and thick (6-8 minutes). Gently fold in reserved cream and roasted macadamias. Pour mango purée and macadamia mixture into popsicle moulds at the same time, swirling lightly to achieve a ripple effect. Place popsicle sticks into centre, then freeze until firm (overnight).
- 5Meanwhile, for Piña Colada pineapple, quarter pineapple lengthways, then cut quarters into three long wedges. Using
a sharp knife, cut rind evenly from flesh (refrigerate rind in a container). Trim core from pineapple wedges, then place wedges in a container to fit snugly. Combine rum, coconut water, sugar syrup and lime juice in a jug, then pour over wedges. Cover and refrigerate, turning pineapple occasionally, until chilled and macerated (overnight).
- 6To serve, remove pineapple wedges from liquid, then thickly slice widthways. Arrange slices on reserved rind. Spoon a little of the cocktail syrup on top and sprinkle with lime zest. Serve over ice with popsicles.
Note: Coconut white rum is available from select bottle shops. For sugar syrup, combine equal weights caster sugar and boiling water and stir to dissolve.
Drink suggestion Try Raes' take on a Piña Colada. Combine 90ml pineapple juice, 20ml macadamia liqueur (Mac by Brookie's liqueur), 20ml coconut cream, 20ml white rum and 15ml lime juice in a cocktail shaker. Serve over ice. Drink suggestion by Ruben Donati