Passion fruit set custard
METHOD
To make the sorbet: Bring the water, sugar and basil to boil, add the chopped honeydew melon and set aside. Let cool down for 2 hours and blend in a mixer.
Strain through a fine sieve and refrigerate overnight.
Churn the sorbet in an ice cream machine and freeze for at least 4 hours before using.
To make the jelly: place all the ingredients apart the gelatine in a deep based pan and cook on low heat for 5 minutes. Add the squeezed gelatine and blend to puree.
Strain in 4 glasses and refrigerate.
For the custard: mix all the ingredients in a deep based pan and cook on low, continually mixing. Make sure the temperature doesn’t go above 85C Celsius.
When custard-like, pour in 4 ramekins and refrigerate overnight.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
