Ingredients
| STRAWBERRY & HOROPITO GRANITA | |
| ½ cup golden caster sugar | |
| 1½ teaspoons dried horopito (or use 1 teaspoon finely ground black pepper) | |
| 500g strawberries, hulled and cut in half | |
| VANILLA CREAM | |
| 250g crème fraîche | |
| 1 cup cream | |
| 3-4 tablespoons golden icing sugar, sifted | |
| 3 teaspoons vanilla extract or paste | |
| edible flowers, to serve (optional; I used fresh rosemary flowers) |
You can find dried ground horopito online or at selected specialty food stores, but if unavailable, omit and use finely ground black pepper instead.
Instructions
| 1. | To make the granita, combine the caster sugar and dried horopito with 100ml cold water in a small saucepan, bring to the boil, stirring to dissolve the sugar. |
| 2. | When it comes to the boil, turn off the heat and set aside to infuse for at least 10 minutes or longer if you can, before straining through a fine sieve. |
| 3. | Place the strawberries and horopito sugar syrup into a blender and blend on high until smooth. |
| 4. | Transfer to a shallow tray and place in the freezer. |
| 5. | After 30 minutes, use a fork to scrape the ice crystals from around the edges of the tray, mixing them into the centre. |
| 6. | Return to the freezer for another 30 minutes, then repeat the scraping. |
| 7. | Do this twice more as it freezes (2 hours in total), then place in the freezer until serving. |
| 8. | For the vanilla cream, combine the crème fraîche, cream, icing sugar and vanilla in a bowl and use a large whisk to whip to soft peaks. |
| 9. | Pipe or spoon the vanilla cream into 4 serving glasses, top with granita and edible flowers, if using, and serve immediately. |
Recipes, food styling and photography Emma Galloway
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