Passion fruit and coconut ice-cream lollies

• By Nick Camilleri Preziosi and Alex Mattei

The quantities given here will fill about twenty shot glasses.

You will need:

200ml of passion fruit purée, one kaffir lime leaf, 200ml of coconut milk, 65g of sugar, the juice and zest of half a lime.

Mix the coconut milk with the sugar and simmer this gently until the sugar has dissolved. Add the lime leaf to infuse the mixture. Leave it to reach room temperature and then put it in the refrigerator. When it is chilled, remove the leaf and blend in the other ingredients, using a food processor. Using an ice-cream maker, turn the mixture into ice-cream. Serve this immediately in shot-glasses, or freeze it in the glasses until needed for up to two weeks, with a lolly-stick. Should you not have an ice-cream maker, pour the mixture into a bowl and put it in the freezer. Bring it out and mix it vigorously every two hours until you have smooth ice-cream.