INGREDIENTS

INSTRUCTIONS

Place the honey into a frying pan and toss in three quarters of the
paw paw and the stem ginger in it. When the paw paw has been coated
with the honey allow to cool.  Roll out the sweet pastry to 3mm
thickness. Use to line 4cm deep 8cm  wide tartlet tins. Chill in the
refrigerator for 20 minutes.  Meanwhile preheat the oven to 180C.
Place the paw paw into the lined tins. Roll out the puff pastry and
cut with a lattice cutter. Place over the top of the tart and brush
with egg wash and rest for 15 minutes. Cool in a cold place. Bake for
25 minutes until nicely coloured.  Meanwhile, liquidize the remaining
papaya and pass through a fine  sieve. Add 100ml of stock syrup. Blend
together the cream of coconut  and the creme fraiche. Place the two
sauces on the plate and marble  them together.  Now make the ice cream.
Boil the milk and cream of coconut. Mix the  yolks with the sugar. Pour
the boiling liquid onto the yolks, stirring  vigorously. Mix and return
to the heat. Cook out until it coats the  back of a spoon. Do not
reboil.  Take off the heat and pass through a fine sieve. Freeze the
mixture  in an ice cream machine according to the manufacturer's
instructions.  Alternatively pour it into a large freezerproof bowl,
cover and freeze  until almost set. Transfer to a food processor and
whisk until it is  creamy and all the ice crystals have broken down.
Return the mixture  to the bowl, cover and place in the freezer again.
Repeat this  process twice then freeze the ice cream until firm. Place
on the hot  pies and serve with coconut ice cream. Garnish with mint.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2838
Calories From Fat: 2406
Total Fat: 271.1g
Cholesterol: 1227mg
Sodium: 378.2mg
Potassium: 358.2mg
Carbohydrates: 81.6g
Fiber: 1.5g
Sugar: 28.5g
Protein: 27.3g