Tropical fruit salad served with a chili infused jasmine tea sabayon.
Dice the red chilli.
In a sauce pan bring the water to boil. Add the jasmine tea bags and the diced chilli.
Leave to infuse for about 5 minutes. Pass through a sieve and set to one side.
In a bowl whisk the egg yolks with the jasmine tea and the sugar over a pan of simmering water, until doubled in size.
Cut the passion fruit in half and scrape out the seeds. Peel the pineapple, remove the eyes and the tough core and cut into chunks. Peel the mango, remove the stone and dice the flesh.
Peel and dice the kiwis. Cut the pomegranate in half and separate the seeds.
Split the vanilla pod and remove the seeds with the point of a knife. Mix the vanilla seeds with the fruit and icing sugar and leave to marinate for 15 minutes.
Serve the fruit salad in a glass and top with the sabayon mixture. Caramelise the sabayon with a blowtorch.
«To bring more flavour and depth to the fruit salad add a generous splash of dark rum.»