“This beautiful and exotic sorbet comes from my time working with Greg Malouf,” says Hafner. “I’ve always loved it.” Chill the glasses before serving this dessert.
Ingredients
Turkish coffee granita
Poached cherries
Method
Main
1.For coffee granita, pour 80ml of boiling water over coffee in a bowl and leave to infuse for a few minutes, then pour into a saucepan through a muslin cloth or fine sieve. Add sugar, glucose, cardamom pods and cocoa powder, and 5 cups of water. Gently bring to a boil, whisk until combined and simmer for 5 minutes. Strain through a fine sieve into a cold bowl (discard solids) and set aside to cool (30 minutes). Pour into a watertight container and freeze, scraping it with a fork every half an hour to create crystals, until it is completely frozen and fluffy (2-4 hours).
2.For poached cherries, combine sugar and spices in a saucepan over high heat with 250ml water and bring to the boil, then reduce heat to low and simmer for 5 minutes. Add cherries, then place a round of baking paper on top and gently simmer until they’re just tender (7 minutes). Set aside to cool in the syrup, then refrigerate until required.
3.Combine crème fraîche, pouring cream, sugar and vanilla bean paste in a bowl, then whip until soft peaks form.
4.Spoon cherries into chilled glasses, then top with cream and granita. Serve immediately.
Note Turkish coffee is available from Middle Eastern grocery stores.
Drink Suggestion: A fragrant grappa from the Nonino distillery, such as UE, or go all out and crack a vintage Port. It’s Christmas! Drink suggestion by James Broadway
Notes
