Cooking instructions

For coconut ice cream:

1. Whisk the whipping cream until semi-whipped.
2. Put the gelatine in cold water to soften.
3. Heat a little bit of the coconut purée to dissolve the gelatine.
4. Combine with the rest of the purée and pass through a chinois. Place it in the fridge to set slightly.
5. Make a pâté à bombe with the egg yolks, sugar and water: start whisking the egg yolks while heating the sugar with a little water until reaching 120°C and pour into the yolks while whisking. Continue whisking until cool.
6. For the meringue, heat the sugar and a little water together and in a separate bowl, gently whisk the egg whites.
7. Once the water reaches 105°C start whisking the egg whites on full speed.
8. When the sugar reaches 120°C, pour over the egg whites and whisk until cool but be careful not to over whisk.
9. When the coconut purée has as thick a consistency as the pâté à bombe, fold these two together.
10. Then fold in the semi-whipped cream and the Malibu.
11. Once those two are combined, fold the mixture into the meringue.
12. Pour the parfait into the mould and freeze until needed.

For coconut and lime sorbet:

1. Mix the sugar, glucose powder and super neutrose together.
2. Take 200g of the coconut purée and heat this with the dry ingredients until all dissolved.
3. Mix it with the rest of the purée and blitz. Pass through a chinois, then add the lime zest.
4. Churn in ice cream machine.

For lime syrup:

1. Mix together the syrup and lime zest until thoroughly combined.

For chocolate coating:

1. Melt the cocoa butter in a pan.
2. Pour the melted cocoa butter over the chocolate and mix together with the allspice until the chocolate has fully melted.