|Recipe by:||Abigail Donnelly|
|Prep time:||10 minutes, plus freezing time|
|Cooking time:||10 minutes|
To make the ice cream:
Add the sugar to the granadilla pulp and mix to dissolve. Whisk in the yoghurt and freeze.
Once frozen, remove from the freezer and beat. Freeze again until completely set. (Alternatively pour the granadilla-yoghurt mixture into an icecream machine and churn according to the manufacturer’s instructions.)
To make the tuiles:
Preheat the oven to 180°C.
In a mixing bowl, whisk all the ingredients until combined and thick. Add a teaspoon of the mixture to a silpad or a baking tray lined with greaseproof paper and spread to create 10 cm x 10 cm squares. Repeat with the remaining pastry mixture.
Bake for 8 to 10 minutes, or until golden and almost crisp. Working quickly, remove the pastry squares from the oven and fold two adjacent sides of each square together to form a cone. Hold in position until cooled.
Cook’s note: To make little tuile cups, bake square- or circle-shaped biscuits until nearly crisp. Drape over a glass and leave to cool before dusting with icing sugar.