Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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To make the passion fruit soup, make a basic syrup using the water and sugar. Allow to simmer for a few minutes, then add the lemon grass, ginger and lime leaves
750ml of water
250g of sugar
1 lemon grass stalk, bruised and finely chopped
40g of root ginger, peeled and finely chopped
2 lime leaves, finely chopped
Allow the syrup to cool and store in the fridge for 6 hours to infuse
Scrape the vanilla pod seeds into the syrup mixture. Juice and zest the lime, lemon and grapefruit and add to the syrup. Stir until all the ingredients are combined, then leave to infuse for 12 more hours
1/2 vanilla pod
Add the passion fruit purée and pass the whole mixture through a chinois or fine sieve
250g of passion fruit purée
To make the basil sorbet, make a basic syrup using the sugar and water. Allow to simmer, then remove from the heat and blend in the milk powder and Pro Sorbet 100
400g of sugar
20g of milk powder
120g of Pro Sorbet 100
Add the lemon grass and lime leaves and return to the heat until it simmers. Remove from the heat, allow to cool and then chill for 6 hours
2 lemon grass stalks, bruised and chopped
7 lime leaves, chopped
After the mixture has chilled, pass through a sieve and blend with the basil leaves. Finish with the lemon juice and pass it all through a chinois or fine sieve
1/2 bunch of basil, large
300ml of lemon juice
Pour the mixture into an ice cream maker and follow the manufacturer's sorbet instructions
For the jelly sheets, place a metal baking tray in a cool oven to keep warm
Pour 75ml of the passion fruit soup and the agar agar into a small pan and allow it all to soak for 10 minutes. Gently warm
1g of agar agar
Now bring the soup to the boil and allow to simmer for 2-3 minutes, all the time skimming any impurities from the surface
Remove from the heat and allow to stand for 1 minute, then stir in the gelatine. Pour the jelly onto the tray and shake gently so that it evenly spreads
1 gelatine leaf
Allow to cool and set. Once set, score into 9 squares and remove from the tray onto silicone paper. Keep in the fridge until ready to use
Prepare the mango and pineapple. For the pineapple, peel it and remove all eyes with a small knife. Quarter and carefully remove the core. Cut into 1cm slices. For the mango, peel and remove the stone before cutting into 1cm slices
1 1/2 pineapples, ripe
1 1/2 mangoes, ripe
Ladle the soup into bowls. Carefully overlay 2 or 3 squares of the jellies, thin slices of fruit, and balance a tightly curled scoop of sorbet on top
Garnish the dish with the micro basil leaves and 2 curled pickled ginger slices per portion. Add a couple of drops of olive oil to each plate to finish
1 tsp micro basil
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