Ingredients
Djarduk (Bush apples) ice
150g white sugar
112.5ml water
225g glucose liquid
15g sorbet stabiliser
600g Djarduk juice (substitute pink lady apples, juiced with skin on)
95g lemon juice
Roasted Djarduk
6 Djarduk (stone removed, substitute with pink lady apples)
2 leaves fresh cinnamon myrtle (substitute with 1/4 tsp cinnamon ground)
30g coconut sugar
20g honey
Method
Djarduk ice
1. Start by making the ice, for this you will need an ice cream churner.
2. Bring the sugar, water and glucose to a boil and then add in the stabiliser and boil for two minutes to activate this.
3. Strain this through a fine sieve into a bowl and cool slightly.
4. Then add the apple juice and lemon juice and mix with a whisk.
5. Place this into an ice cream machine and follow manufacturer’s instructions until frozen and set aside in freezer for later use.
Roasted Djarduk
6. Dice the Djarduk into 2cm chunks (this size is a guide – don’t waste any) and toss in the remaining ingredients.
7. If using fresh cinnamon myrtle leaves, grind these in a mortar and pestle until fine.
8. Place in the oven on a small roasting tray and roast at 220ºC, stirring every 5 minutes until caramelised but not too soft.
9. Lay these in the middle of the plate and add a generous dollop of the sorbet and serve immediately.
Photography: Kristoffer Paulsen, Styling: Deb Kaloper