"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.
- 100 gm liquid glucose
- 120 gm caster sugar
- 300 ml fresh coconut water (from 1 coconut)
- 450 ml coconut cream
- 2 rosemary sprigs
- 20 gm caster sugar
- 1½ tsp cornflour
- 375 ml white verjuice (1½ cups)
- 100 gm caster sugar
- 1 rosemary sprig
- 100 gm fresh or frozen blackberries, chopped
- 500 gm blueberries (4 punnets)
- 1 tbsp lemon juice, or to taste
- 1For sorbet, stir glucose, sugar and 200ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes). Place in a blender with coconut water and coconut cream and blend to combine, then churn in an ice-cream machine and freeze until firm (1-2 hours). Sorbet is best used within a day, but will keep frozen for 3 months.
- 2For rosemary powder, preheat oven to 60°C or lowest setting. Strip leaves from rosemary sprigs and bake on a baking tray until dry and crisp (1 hour). Combine with sugar and cornflour in a spice grinder and grind until smooth (you can also do this with a mortar and pestle).
- 3For blueberry compote, bring verjuice, sugar and rosemary to the boil in a saucepan and boil until slightly sweet, syrupy and reduced by a third (5-7 minutes). Add blackberries and bring to a simmer, reduce heat to low, add blueberries and gently warm through until berries go dark (30 seconds; take care not to overcook them). Remove from heat and immediately chill in a bowl placed over iced water and season to taste with lemon juice. Compote will keep refrigerated in an airtight container for 2-3 days.
- 4To serve, spoon compote into small serving bowls, dust with the rosemary powder and top with a scoop of coconut sorbet.