"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.
- 200 gm crème fraîche
- 100 ml pouring cream
- 2 tbsp caster sugar
- 1 tsp vanilla bean paste
Turkish coffee granita
- 1 heaped tbsp finely ground Turkish coffee (see note)
- 375 gm caster sugar
- 150 gm liquid glucose
- 3 cardamom pods, bruised
- 100 gm Dutch-process cocoa
- 220 gm caster sugar (1 cup)
- 1 cinnamon quill
- 2 star anise
- 500 gm fresh cherries, pitted
- 1For 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).
- 2For 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.
- 3Combine crème fraîche, pouring cream, sugar and vanilla bean paste in a bowl, then whip until soft peaks form.
- 4Spoon 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