Servings: 6 to 8

Lime Granita: subheading: Lime Granita:
250g fresh lime juice, with zest from limes 250g fresh lime juice, with zest from limes
175g water 175g water
120g caster sugar 120g caster sugar
Lime Ginger Gelato: subheading: Lime Ginger Gelato:
750g milk 750g milk
115g thickened cream 115g thickened cream
45g ginger, sliced 45g ginger, sliced
30g dextrose 30g dextrose
37g Base 50 37g Base 50
22g milk powder 22g milk powder
3 finely grated zest of limes 3 finely grated zest of limes
Lime Curd: subheading: Lime Curd:
100g lime juice 100g lime juice
65g butter 65g butter
4 eggs 4 eggs
100g caster sugar 100g caster sugar
Feijoa Ganache: subheading: Feijoa Ganache:
200g thickened cream 200g thickened cream
120g white chocolate callets 120g white chocolate callets
1 sheet titanium gelatine, bloomed 1 sheet titanium gelatine, bloomed
10g freeze dried feijoa slices, finely chopped 10g freeze dried feijoa slices, finely chopped
20g lime juice 20g lime juice
Garnishes: subheading: Garnishes:
pineapple sage flowers pineapple sage flowers
sliced mangosteen sliced mangosteen

Prechill ice cream machine.
For the Lime Granita, place ingredients into a saucepan and bring to a simmer.
Pour into a shallow tray, allow to cool on the bench then place into freezer for 2 hours or until frozen. Scrape the surface with a fork to form ice crystals. Return to the freezer until ready to serve.
For the Lime Ginger Gelato, place ingredients, except lime zest, into a blender and blend on high speed until fully combined. Pour into a saucepan and place over medium heat. Cook, stirring, until mixture reaches 85C. Remove from the heat and pour through a sieve into a bowl and place over an ice bath to cool.
Churn mixture in ice cream machine and add lime zest in the last 5 minutes of churning. Place gelato into freezer until ready to serve.
For the Lime Curd, place lime juice and butter in a saucepan and bring to a simmer. Remove from the heat.
Meanwhile, whisk eggs and sugar in a medium bowl until fluffy.
Whisk lime/butter mixture into egg mixture then place over a saucepan of simmering water. Stir or whisk until thickened.
Remove from heat and process with a stick blender. Pass through a fine sieve and allow to cool slightly. Transfer to a piping bag and set aside in the fridge.
For the Feijoa Ganache, combine thickened cream and chocolate in a saucepan over medium heat and allow to melt. Remove from the heat.
Drain and squeeze out gelatine and add to the chocolate mixture along with the lime juice and stir until combined.
Add the feijoa slices and use a stick blender to process until smooth. Allow to cool slightly then transfer to a piping bag. Set aside in the fridge.
To serve, pipe a large dollop of Lime Curd into the bottom of each bowl and make a well in the centre with the back of a warm spoon. Fill the well with Feijoa Ganache. Place 6 mangosteen segments on top and cover with Lime Granita. Place a large rocher of the Lime Ginger Gelato on top and garnish with pineapple sage flowers.