With this GINGER CAKE SHAKE, you can have your cake and drink it, too.
TROPICAL MARGARITA POPS
MAKES 16
Begin this recipe a day ahead. You will need 16 x½-cup (125ml) ice pop moulds and 16 wooden popsicle sticks.
1 (500g) red dragonfruit, peeled, chopped
½ (770g) honeydew, peeled, seeds removed, chopped
½ (400g) red papaya, peeled, seeds removed, chopped
250g raspberries
Lime wedges, to serve
TEQUILA SYRUP
Juice of 2 large limes (reserve rind to zest for lime & mint salt)
⅓ cup (80ml) tequila
½ cup (110g) caster sugar
LIME & MINT SALT
¼ cup (20g) salt flakes Finely grated zest of 2 large limes (reserved from the tequila syrup)
¼ cup (55g) caster sugar
½ cup mint leaves
For the tequila syrup, place all ingredients and 1 cup (250ml) cold water in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a simmer. Simmer, untouched, for 8-10 minutes, until reduced to ½ cup (125ml). Transfer to a heatproof jug and cool to room temperature.
Place each fruit in separate large jugs and, one at a time and cleaning the blender between each use, use a handheld blender to blend until a smooth puree. Divide tequila syrup between each fruit puree and stir well to combine.
Pour the fruit puree mixtures into 16 x ½-cup (125ml) ice pop moulds, alternating layers as you go to create a mix of colours in each mould. Push a wooden popsicle stick into the centre of each pop, halfway down into the mixture. Freeze for at least 4 hours, or overnight, until set firm.
For the lime & mint salt, place 1 tbs salt flakes and the lime zest in a mortar and, using a pestle, pound until zest is very fine. Add sugar and remaining salt, and pound until mixture is well combined and bright green. Transfer to a small serving bowl.
When ready to serve, remove pops from freezer and stand for 5 minutes to soften slightly. Finely chop the mint and stir through the lime and salt mixture.
Remove pops from moulds. Serve immediately, sprinkled with some lime & mint salt, and with remaining lime & mint salt and lime wedges alongside.
NO-BAKE SUMMER FRUIT & YUZU CREAM TART
SERVES 8
You’ll need a 24.5cm (base size), 3cm-high fluted tart pan with removable base.
2 x 250g packets Biscoff biscuits
200g unsalted butter, melted, cooled slightly
1 cup (250g) mascarpone
300ml thickened cream
100ml yuzu juice (from Asian grocers)
Finely grated zest of 1 lime
3 tsp miso paste (any variety)
½ cup (125ml) pure maple syrup
4 nectarines, halved, stones removed, thinly sliced
4 large freestone plums or freestone peaches, halved, stones removed, thinly sliced
300g cherries
Sesame snaps, broken, to serve
Place biscuits in a food processor and whiz until finely crushed, then add butter and whiz until mixture is well combined. Firmly press over the base and side of a 24.5cm (base size),
