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Dessert · Season 13

Lotus Flower Pond

Linda Dalrymple
Linda Dalrymple
22 Jun 2021
View full method on 10 Play ↗ Open in The Pass
Lotus Flower Pond
6
Serves
6
Components
39
Ingredients
13
Season
Ingredients
Coconut and Lime Granita
1/2 cupcaster sugar
1/2 cupwater
400mlcoconut milk
1/3 cuplime juice
pinch salt
Vanilla Ice Cream
250gthickened cream
125gfull cream milk
3egg yolks
60gcaster sugar
1vanilla bean, split, seeds scraped
1 tspvanilla extract
Banana Puree
40gunsalted butter
3large overripe lady finger bananas, sliced diagonally, 1cm thick
30gcaster sugar
100mlcoconut milk
1 tbspvanilla bean paste
pinch salt
Peanut Salt Crumb
1/2 cupdesiccated coconut
1/2 cuproasted peanuts
70gpalm sugar, shaved
1/3 cupcaster sugar
1 tspsalt
Vanilla Lotus Flower Cookies
2 tbspblack sesame seeds
2 tbspwhite sesame seeds
1 cuprice flour
3/4 cup + 2 tbspcoconut milk
3/4 cupwater
1/2 cup + 1 1/2 tbspcaster sugar
1/2 cuptapioca flour
1/4 cupplain flour
2 tspvanilla bean paste
2 tspvanilla essence
pinch salt
vegetable or canola oil, for frying
Palm Sugar Caramel
1/2 cupcaster sugar
1/2 cuppalm sugar, shaved
1/3 cupcoconut cream
1 tspvanilla bean paste
pinch salt
Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗
Tagged
Coconut MilkLime JuiceCaster SugarThickened CreamFull cream milkVanilla BeanUnsalted ButterBananaDesiccated CoconutPeanutsPalm SugarRice FlourTapioca flourCoconut CreamDessertChristmasValentine's DayDessertsSweetIce CreamCookiesChristmas RecipesValentines DayChallenging Recipes
Recipe by Linda Dalrymple, Season 13. Originally published by Network 10 on 22 Jun 2021.
Original on 10 Play ↗