- Mojito Slice.jpg (36.04 KiB) Viewed 372 times
Takes: 1 hour (plus freezing and chilling time)
Serves: 8
No nutritional information available.
Ingredients
For the slice:
- Cooking oil spray, for greasing
- 1kg mango sorbet
- 1kg good-quality vanilla ice cream, softened slightly
- Finely grated zest of 1 lime, plus extra to decorate
For the mojito fruit salad:
- 110g caster sugar
- 1 lime, cut into eight wedges and each wedge halved, plus 60ml strained juice
- 125ml white rum
- 1.4kg pineapple, peeled, quartered, cored and thinly sliced
- 1 mango, peeled, stone removed and the flesh thinly sliced
- 1 kiwi, peeled and cut into wedges
- Pulp from 4 passion fruits
- Baby mint leaves, to decorate (optional)
Method
1. Grease an 11cm x 25cm, 1½l loaf tin and line the base and sides with baking paper, extending the paper 5cm above the edges. Spray the baking paper. Repeat, lining the base and short sides of the tin.
2. Spoon the sorbet into the prepared tin in an even layer, smooth the surface then cover and freeze for 2 hours or overnight.
3. Scoop the ice cream over the sorbet layer, scattering with the lime zest as you go. Smooth the surface, cover and freeze for 2 hours or overnight.
4. Reserve 1 tbsp of the caster sugar. Stir the remaining sugar and 180ml water together in a saucepan over a medium heat until the sugar dissolves. Bring to the boil and simmer, uncovered, for 1 minute.
5. Place the lime wedges and reserved caster sugar in a large, heatproof bowl. Use a rolling pin to crush the lime wedges. Pour over the sugar syrup, lime juice and rum. Add the pineapple, mango, kiwi and passion fruit. Gently mix, then cover and chill.
6. To serve, rub the outside of the loaf tin with a warm, damp cloth and turn the slice out onto a serving platter. Spoon over the fruit salad and serve decorated with the extra lime zest and baby mint, if using.
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