Papaya and Coconut Ice Cream with Sago and Sesame Caramel

Place the first sugar and water into a medium sized pot and bring slowly to the boil, stirring occasionally. Turn off the heat and set the syrup to cool.

In a separate bowl combine the coconut cream and half of the syrup. Add the remaining half of the syrup to the papaya puree.

Whisk the coconut mixture to combine and pour the coconut ice cream into the ice cream machine and freeze according to the manufacturers instructions.

Remove the coconut ice cream and place into a square container. Using the back of an ice cream scoop or spoon push 6 or more deep holes into the ice cream and pop into the freezer to firm up.

Pour the papaya mixture into the ice cream machine and churn until firm and scoopable. Pop balls of sorbet into the holes in the coconut ice cream, smooth over roughly and place back in the freezer to firm.

For the sesame caramel place a heavy based pot or deep frying pan over a moderate heat and sprinkle the cup of sugar evenly into the pot. Allow to sit until the sugar begins to melt around the edge and turn a light golden colour. Stir once or twice to draw the crystalline sugar into the melted sugar. Don't be tempted to stir too much but rather allow the heat to do all the hard work.

Stir to allow the sugar to melt evenly and control the heat so it doesn't colour too quickly. When the sugar begins to foam a little and take on a dark almost reddish caramel colour, turn off the heat and carefully add the lemon juice. Allow the steam to evaporate and stir to thoroughly incorporate. Pour in the toasted sesame seeds, stir and set aside.

Cut the papaya into chunks and remove the seeds from the lychees or rambutans. Pop a few pieces into a bowl, spoon in a little sago and then a generous spoon of sesame caramel. Lastly add a ball of coconut and papaya sorbet. Serve.