Rambutan Recipe

Mango and rambutan crumbles with cardamom ice cream

Ingredients

1/3 cup (50g) plain flour

40g unsalted butter, chopped

2/3 cup (60g) rolled oats

1/3 cup (50g) macadamias, chopped

1/3 cup (80g) brown sugar

1 tsp ground cinnamon

6 rambutans

1 piece pared zest

1 orange, juiced

1 vanilla bean, split and seeds scraped

1 tbs caster sugar

1tsp finely grated ginger

2 mangoes, thickly sliced

Cardamom ice cream

3000ml thickened cream

2000ml milk

1 vanilla bean, split and seeds scraped

15 cardamom pods, toasted and bruised

5 egg yolks

1/2 cup (110g) caster sugar

METHOD

For the ice cream, place cream, milk, vanilla and cardamom in a pan over medium-high heat and bring to a simmer. Set aside for 30 minutes to infuse. Strain. Return to pan and place over medium heat. Whisk egg yolks and caster sugar until thick and pale. As soon as cream mixture bubbles, pour into yolk mixture, whisking constantly. Return to pan and place over low heat. Cook, stirring, until slightly thickened. Transfer to an ice cream machine and churn according to manufacturer’s instructions, then freeze until ready to use.

Preheat oven to 180°C. Line a baking tray with baking paper. Rub flour and butter together until they resemble breadcrumbs. Stir through oats, macadamias, brown sugar and cinnamon. Spread mixture onto tray and bake for 10-15 minutes until golden. Remove from oven. Cool slightly.

Meanwhile, place rambutans, zest and juice, vanilla seeds, caster sugar, ginger and 1/4 cup (60ml) water in a pan over medium heat. Cook for 10 minutes or until fruit is soft. Stir through mango and remove pared zest. Set aside to cool.