Tropical ice cream vol-au-vent

Preheat the oven to 170ºC, gas mark 3. Spread the coconut on a baking tray and toast for 5-8 minutes, or until golden, then set aside to cool. Once your ice cream base is ready, fold through 120g toasted coconut and the lime zest. Scrape into the chilled container and freeze overnight.

For the syrup, halve 4 of the passion fruits and scoop out the pulp into a bowl. Gently pulse with a hand blender (or in an upright blender) to break up the juice around the seeds, then strain into a jug – you should have about 70ml juice. Put the sugar and 50ml water in a small pan and cook, stirring, until the sugar has completely dissolved and the liquid is clear. Add the strained passion fruit juice, the lime juice, half of the sliced makrut lime leaves and the lemongrass. Cook for 5-10 minutes until it reaches a maple syrup-like consistency. Remove from the heat and set aside for 1 hour to infuse. Strain, then stir in the pulp of the remaining 2 passion fruits and set aside.

Preheat the oven to 220ºC, gas mark 7, and put a baking tray in to heat up. Take the puff pastry sheet and cut it in half widthways to make 2 rectangles. Use a sharp knife to score a 2cm border on one rectangle, being careful not to cut all the way through. Brush the pastry without the border with eggwash and lay the pastry with the border on top, then eggwash the border, taking care not to let any egg drip down the sides.

Reduce the oven temperature to 200ºC, gas mark 6, and carefully transfer the pastry case on its paper to the hot baking tray. Bake for 15 minutes, or until golden, then remove from the oven and use a knife to cut inside the border and remove the central rectangle. Gently invert this rectangle and put it next to the vol-au-vent shell on the baking tray. Return to the oven for a further 5 minutes until both are cooked through, then set aside to cool. Once cool, put the rectangle back into the pastry shell and press down so it sits flat on the bottom.

Put all the chopped fruit and the remaining 2 sliced makrut lime leaves in a bowl and toss together with 80ml of the syrup. Set aside to macerate for 20-30 minutes. Remove the ice cream from the freezer 15 20 minutes before serving. Put the vol-au-vent case on a platter. Arrange scoops of coconut no-churn ice cream in the case (use about 600ml or half a batch – save the rest for another day). Toss the macerated tropical fruit over and around the ice cream, then scatter over the fresh mint leaves. Drizzle over lots of syrup, then scatter over the remaining toasted coconut.