LEMONADE FRUIT GRANITA & YOGHURT SORBET WITH ROSHEEN KAUL, ETTA

Lemonade Fruit and Oolong Tea Granita, Smoked Yoghurt Sorbet and Confit Citrus Peel

Makes 6

Ingredients

6 Lemonade Fruits
80g caster sugar
500ml freshly brewed oolong tea
150g sugar
500g Greek yoghurt – cold-smoked
50g caster sugar
50g glucose
1 lemon, juiced

Method

For the confit fruit peel:

1. Gently peel three of the lemonade fruits from top to bottom in long strokes.

2. Julienne the peel finely, then blanch three times in boiling water, using fresh water each time.

3. Add the blanched zest to a small pan with the 80g sugar and 100ml water. Cook until tender and syrupy. Allow to cool and set aside.

For the granita:

4. Cut a small sliver off each side of the remaining three lemonade fruits to form a flat surface, then cut each fruit in half.

5. Squeeze the juice from the fruit but retain the hollowed skin. Use a small spoon to peel any remaining flesh away from the edges, then set the halves aside.

6. Dissolve the sugar in the warm tea, and add the lemonade fruit juice. Pour into a flat tray and place in the freezer.

7. After 1 hour, remove from the freezer and stir, then repeat every 30 minutes, breaking up and fluffing the ice. Set aside.

For the smoked yoghurt sorbet:

8. Dissolve the caster sugar and glucose in 75ml of water in a small pan over medium heat. Add the lemon juice and stir together with the yoghurt.

9. Freeze in a pacojet container or churn in an ice cream machine. Set aside.

To assemble:

10. Take the six cleaned halves of lemonade fruit and place a small amount of lemon confit into each hollowed out half. Spoon the yoghurt sorbet to fill two thirds of the fruit, then smooth the top. Place a little more lemon confit on the sorbet then fill with granita to make a small pyramid, and serve immediately.