Passion Fruit "tzatziki" With Olive Oil Ice-Cream

The original name of this recipe was, "Set passion fruit tzatziki with olive oil ice-cream and chocolate baklava cigar." It was found at Australian Gourmet Traveller online. This recipe was created by George Calombaris, The Press Club. This is a 3 part recipe, the passion fruit "tzatziki", the olive oil ice-cream and the chocolate baklava "cigar." Here is the accompanying recipe for Bourekakia Sokolatas - Chocolate Baklava Cigar. Prep time is a guess, Cook/Freeze time includes chill time but the freeze time depends on your ice cream machine. "Note: The Press Club uses Spanish earthenware dishes available from The Essential Ingredient."

• Ready In: 5 hrs 30 mins
• Serves: 6
• Yields: 1 litre

Ingredients

• Tzatziki

• 500  g  natural thick yogurt
• 250  ml passion fruit pulp
• 80  g icing sugar, sieved
• 2  leaves gelatin, softened in cold water (gold strength)

• Olive oil ice-cream

• 375  ml milk
• 300  ml  thickened cream
• 1  vanilla bean, split and seeds scraped
• 4  egg yolks
• 160  g white sugar
• 125  ml olive oil

• Candied fennel

• 2  baby fennel bulbs
• 150  g white sugar

Directions

1. For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla bean and seeds in a saucepan and bring to the boil over medium-high heat, then remove from heat and stand for 1 hour.
2. Whisk egg yolks and sugar until pale and thick, then strain milk mixture, discarding solids, and add to egg yolks, whisking to combine.
3. Return mixture to a clean saucepan and stir over low-medium heat for 3-4 minutes or until mixture thickens enough to coat the back of a spoon, then cool and stir in olive oil.
4. Whisk remaining cream to soft peaks and fold through egg yolk mixture. Churn mixture in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
5. For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.
6. Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.
7. Set aside.
8. For tzatziki, whisk yogurt, passion fruit and icing sugar until combined. Transfer to a saucepan and stir over medium heat to warm through. Squeeze excess water from gelatin, add to mixture and stir until dissolved. Strain fennel from syrup and divide among six ½ cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.
9. To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.