Oriental fruit salad with green tea jelly and lychee, lemongrass and ginger sorbet

oriental fruit saladIngredients (Serves 6)

For the green tea jelly

  • 1ltr water
  • 400g caster sugar
  • 6 green tea bags
  • 1 piece of lemon zest
  • 8 leaves of gelatine

For the lychee, lemongrass and ginger sorbet

  • 60ml water
  • 60g caster sugar
  • Juice and zest of 1 lime
  • 500g fresh lychees, peeled and de-stoned
  • 3 lemongrass stalks
  • 20g fresh ginger, peeled
  • 1 egg white

For the garnish

  • Edible flowers
  • Micro lemon basil

 For the oriental fruit salad

  • 1 dragon fruit, peeled and diced
  • 1 pineapple, peeled and diced
  • 12 lychees, peeled and de-stoned
  • 6 physalis, calyx removed
  • 2 kiwis, peeled and diced
  • Seeds from one pomegranate
  • 4 Mandarins, peeled and segmented
  • 2 prickly pears, peeled and diced


For the green tea jelly

  1. Bring the water to the boil and then remove from the heat; add the green tea bags and leave to infuse for 15-20 minutes.
  2. Strain the green tea through a chinois into another pan and add the sugar and the lemon peel; simmer until a light syrup consistency is formed.
  3. Soak the gelatine leaves in cold water; when they have become soft add them to the warm green tea syrup and stir in until completely dissolved.
  4. Strain through a chinois before pouring into moulds or glass as shown; refrigerate before serving.

For the lychee, lemongrass and ginger sorbet

  1. Place the water, sugar, lime juice and zest into a pan and bring to the boil; simmer for 10 minutes until syrupy, then strain through a chinois and leave to chill in a fridge before next stage.
  2. Coarsely chop the lemongrass and ginger and place into a food processor along with the peeled and de-stoned lychees; blend until smooth as possible.
  3. Strain the fruit juice through a fine chinois before combining with the sugar syrup. Stir the mixture well before placing into an ice cream machine; alternatively place into a plastic container and put into freezer and mix every hour until slush begins to form.
  4. For a velvety smooth and glossy sorbet, place the sorbet into a chilled mixing bowl and whisk an egg white into the mixture. Place back into freezer until required.

To finish

Place the diced exotic fruits onto the chilled green tea jelly and finish with a ball of the lychee, lemongrass and ginger sorbet. Garnish with an edible flower and a sprig of micro lemon basil.