Desserts don’t get more creative than this! As part of our Plant S Nutrition Young Development Chef of the Year competition, Lewis Gurney combined the tropical flavours of coconut and lime with the delicate nuttiness of pea flour. Paired with buttery shortbread and sugar-coated peas, it’s a one-of-a-kind treat.
Time to Make: Up to 3 hours
Servings: 2
Ice Cream:
Shortbread:
Crushed Sugar Peas:
Bring a pan of water to the boil and simmer the peas for 2 minutes 30 seconds. Drain them immediately and transfer to a bowl of iced water to cool quickly. Once cold, drain and set aside.
In a saucepan, combine the coconut milk, sugar, and coconut milk powder. Heat over medium heat, stirring gently, for 2-3 minutes until the sugar is fully dissolved. Remove from the heat and let the mixture cool.
Add the cooled peas to a blender along with the coconut milk mixture. Blend until smooth, then pass the mixture through a fine sieve twice to ensure it’s as smooth as possible. Stir in the lime zest, lime juice, vodka, and pea flour.
Cover and chill the mixture in the fridge until completely cold, then transfer it to an ice cream maker and churn according to the manufacturer’s instructions.
Preheat the oven to 190°C (170°C fan) and line a baking tray with parchment paper.
Beat the butter and caster sugar together in a bowl until smooth. Gradually stir in the plain flour and pea flour until the mixture forms a smooth paste.
Turn the dough onto a lightly floured surface and roll out to a moderately thick sheet (about 5-7mm). Cut into rounds or fingers and place them onto the prepared baking tray.
Sprinkle the tops with extra caster sugar and chill in the fridge for 20 minutes. Bake in the preheated oven for 15-20 minutes, or until pale golden brown. Transfer to a wire rack to cool completely.
Place a handful of garden peas into a bowl and cover with a small layer of water. Freeze until solid.
Smash the frozen peas into small pieces using a rolling pin or pestle and mortar. Toss the crushed peas with caster sugar to coat evenly. Use as a garnish for the dish.
On a serving plate, place a few pieces of the pea shortbread as the base.
Add a scoop of the chilled Pea Coconut and Lime Ice Cream next to the shortbread.
Sprinkle the Crushed Sugar Peas over the top for a sweet, crunchy garnish.
Serve immediately and enjoy!