Wasabi-lime 'handrolls'

A sophisticated but playful dessert! Cones of zesty frozen cream are topped with faux 'salmon roe' - actually sago poached in fruit juice. Wafer cones get soggy too fast, so use biscuit cones -dark brown chocolate biscuit cones if you can get them, which look more like nori seaweed!

Makes 12-16 ice cream cones, depending on cone size
Prep time 20 mins + freezing time
Cooking time 15 mins

100g lime marmalade (such as Rose's brand)
3-4 tbsp freshly-squeezed lime juice
3 tbsp caster sugar
2-3 tsp wasabi paste
1/8 tsp salt
300ml whipping cream, well chilled
12-16 ice cream cones
60g sago pearls
200 ml carrot fruit juice (such as Pokka brand)
200ml water


1 Whisk lime marmalade, lime juice, sugar, wasabi and salt together. Taste and add more of each ingredient if necessary: coldness and cream both mute flavours, so sim for a sharp, hot, sweet intensity.

2 Whip cream until thick and almost stiff. Fold lime mixture into cream. Spoon mixture into ice cream cones and freeze for at least 3 hours.

3 Combine sago, carrot juice and water in a saucepan. Bring to a boil, then simmer for 15-18 minutes over medium-low heat, or until sago is tender and virtually all the liquid has been absorbed - add more water if sago is tender and virtually all the liquid has been absorbed - add more water if sago gets too dry before it's done. Let cool.

4 To serve, top each cone with a spoonful of sago. Cones will eventually get soggy, so eat them on the same day you make them.



Extracted from HerWorld / June 2006