Recipe by Melandie Esterhuizen ½ cup Castor sugar 100ml water 4 egg yolks 100ml Clover Nolac fresh milk 400ml Coconut cream 1 cup Lemon curd 1 tsp Vanilla essence ½ cup granadilla pulp Seasonal fruit, sliced and caramelized (optional) Method: Place the coconut cream in a bowl over night to allow the cream to be very cold. Once cold add the vanilla essence and beat until light and fluffy In a medium sauce pan, bring the sugar and water to a bowl. Reduce the temperate and let the liquid simmer for 3-4 minutes. Careful not to change the colour of the sugar. Allow to cool completely. In a medium bowl, add the egg yolks and using an electric mixer, whip the yolk until they are light and pale in colour. With the mixer still running, slowly add the sugar syrup. Fold the egg mixture, lemon curd and Nolac milk into the whipped coconut cream. Scoop into desired moulds and place in the freezer to set over night. Once frozen, remove from the mould and drizzle with the granadilla pulp for a burst of flavour.