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Blood Orange Granita and Chamomile

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 100C. Turn on ice cream machine.
  • Crack coconuts in half and peel shavings of flesh. Place 1 cup coconut shavings in a frypan which has been placed over medium high heat. Cook, stirring regularly to toast until just crisp and golden. Remove from pan and set aside. Reserve remaining coconut shavings for another use. Reserve husk halves for serving
  • Remove rind from blood orange in long thin strips and place in a small saucepan with enough water to cover. Bring to a boil, drain and cover with water and bring to a boil. Drain well and repeat a third time. Pat dry with a paper towel and place on a paper lined baking tray. Sprinkle with 1 teaspoon of caster sugar. Place in oven and cook until zest is dry.
  • Juice blood orange and pour into a small saucepan with 75g of the sugar and 1 cup of water and stir until sugar dissolves. Bring to the boil then remove from stove, pour syrup into a shallow baking tray and place into the freezer.
  • Meanwhile, place milk, and chamomile into a medium saucepan and bring to the boil. In a separate bowl, whisk eggs and 150g of the sugar until combined. Once boiled, strain milk to remove chamomile pieces. Slowly whisk milk into egg mixture and once combined, place mixture back into saucepan and heat to 83C. Remove from heat, cool down and place into ice cream machine to churn until served.
  • Place 1tbsp of vegetable oil into a medium saucepan and add popcorn kernels, put lid onto saucepan and put onto the stove at medium heat until kernels have popped, set popcorn aside.
  • In a separate saucepan, use remaining 50g of sugar and 1 tablespoon water to make a slurry and heat until golden then pour onto popcorn and stir until coated evenly. Season with salt and set aside.
  • In a separate saucepan, use remaining 50g of sugar and 1 tablespoon water to make a slurry and heat until golden then pour onto popcorn and stir until coated evenly. Season with salt and set aside.

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