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lime ice cream with
pistachio praline and citron

makes 10 serves when served as a terrine

for the ice cream base
1L rich cream or 200g King Island pure cream topped to 1kg with organic whole cream milk
2 limes, finely grated rind
210g caster sugar
10 x 61g egg yolks
3 limes, finely grated rind
225g strained fresh lime rind

next stage
150g blanched and peeled pistachios
75g citron, finely chopped
75g pistachio praline, recipe follows

garnish and accompaniments
crushed pistachio praline
50g citron finely sliced on a mandolin
fruit compote — we used a moisture of raspberries and blackberries with some Splendor prunes we had dried ourselves and moistened everything with a little rosewater syrup to stay with in the confines of the Middle East; it was absolutely delicious!

Put the cream and lime rind into a microwave safe bowl and microwave of high for 12 minutes. Whisk together the sugar and egg yolks and continue whisking until they are pale and voluminous. Immediately the microwave is finished add the boiling cream to the egg yolks and whisk together. Return the base to the microwave for 2 minutes on medium low, whisk and strain.
Whisk in the lime juice and rime rind and rapid chill over ice.

pre chill the ice cream churn for 15 minutes
Making sure to whisk the ice cream thoroughly churn the ice cream layering it with the pistachios, crushed praline and citron. Cover tightly with plastic food wrap and freeze. Put a suitably sized chopping board and serving plate into the freezer at the same time. see tip

to serve
Unmould the terrine on to the board that has been in the freezer and garnish it with the remaining praline and citron. The next stage depends on whether or not you are going to serve from the kitchen or at the table. If at the table transfer to the chilled serving plate.
At the table you can get your guests to serve the fruit compote. In the kitchen you can serve the compote drizzled over the terrine.

tip — everyone always asks why our chopping boards are marked with a permanent texta and the truth is you only suffer the humiliation of serving fruit on a dessert that has been cut on a board previously used for garlic. We keep our boards separate and never slacken off!

pistachio praline

100g caster sugar
100g isomalt (available from specialist confectionary suppliers)150g blanched and peeled pistachios

Oil a metal tray with almond oil. Put everything into a wok or pan and stirring constantly cook until the caramelises. Tipe into the prepared tray and spread out. When fully set break up and vac until ready to use.

to use crush the praline with a malet and use as required.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.