I first had this at the Café de Paris in Monte Carlo. It was one of those occasions when you taste a dish and just have to have the recipe – which proved to be the simplest of tasks using the simplest of ingredients. You can serve the ice cream on its own but I like it sandwiched between little sponge biscuits.
preparation time 25 minutes, plus freezing time
cooking time 6 to 8 minutes
serves 6
Ingredients
475 ml (16 fl oz) milk
350 ml (12 fl oz) coconut milk
50 g (2 oz) icing sugar
1 tablespoon brandy
finely grated zest of 2 limes
For the biscuits
50 g (2 oz) unsalted butter
50 g (2 oz) caster sugar
a drop of vanilla extract
a pinch of grated nutmeg
1 large egg white
50 g (2 oz) plain flour
icing sugar for dusting
1 Bring the milk to the boil in a large pan, add the coconut milk and icing sugar and mix well.
2 Strain into a bowl and stir in the brandy and lime zest. Leave to cool, then transfer to an ice-cream maker and freeze until firm.
3 If you don’t have an ice-cream maker, pour the mixture into a shallow tray, cover with cling film and place in the freezer. Remove after 30 minutes and stir the mixture with a metal spoon in order to break down ice crystals and ensure that it freezes evenly. Repeat this 3 or 4 times and then freeze until firm.
4 Preheat the oven to 200°C, 400°F, gas mark 6.
5 To make the biscuits, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract and nutmeg.
6 Whisk the egg white until it is stiff enough to hold its shape, then gradually fold it into the butter and sugar mixture. Next fold in the flour.
7 Using 2 teaspoons, place small portions of the mixture on a baking sheet lined with silicone paper, spacing them well apart. Bake for 6–8 minutes, until golden, then transfer to a wire rack to cool.
8 Place a biscuit on each serving plate, cover with a little coconut ice cream, then top with a biscuit. Cover this with more ice cream, then top with another biscuit. Dust with icing sugar and serve straight away. Even lovelier when served with a fresh raspberry coulis.
The biscuits can be made in advance and stored in an airtight container.