Passion Fruit "Tzatziki" With Olive Oil Ice-Cream

1. 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. 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. 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. 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. 5

   For candied fennel, finely shave fennel using a mandoline and combine in a saucepan with sugar and 150ml water.

6. 6

   Stir over medium heat until sugar dissolves, increase heat to medium-high and simmer for 10 minutes or until tender.

7. 7

   Set aside.

8. 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 1/2 cup-capacity shallow dishes (see note), pour tzatziki on top to fill, and refrigerate for at least 4 hours or until set.

9. 9

   To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

* Per serving · 4 servings · Values may vary.