Name: Dave Verheul’s coconut sorbet, blueberries and rosemary
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 100 gm liquid glucose; 120 gm caster sugar; 300 ml fresh coconut water (from 1 coconut); 450 ml coconut cream; Rosemary powder; 2 rosemary sprigs; 20 gm caster sugar; 1½ tsp cornflour; Blueberry compote; 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

Dave Verheul’s coconut sorbet, blueberries and rosemary

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

Serves 10

Prep

30M

Cook

Total

1H 30M

“Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer’s day,” says Dave Verheul.

Ingredients

100 gm liquid glucose

120 gm caster sugar

300 ml fresh coconut water (from 1 coconut)

450 ml coconut cream

Rosemary powder

2 rosemary sprigs

20 gm caster sugar

1½ tsp cornflour

Blueberry compote

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

Method

Main

1.For 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.

2.For 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).

3.For 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.

4.To serve, spoon compote into small serving bowls, dust with the rosemary powder and top with a scoop of coconut sorbet.

Dave Verheul

Styling by Lisa Featherby