1 litre cultured buttermilk
175g white sugar
30ml Strandveld Fynbos Honey
For the Meringue
A handful of dune celery leaves and flowers
2 egg whites
Gently heat 250ml of the buttermilk in a saucepan over medium heat. Add the sugar and honey and cook briefly, stirring, until dissolved (do not boil as the buttermilk will curdle).
Whisk the honey-buttermilk mix into the remaining buttermilk. Refrigerate overnight, then churn in an ice-cream maker.
Crush the dune celery leaves and sugar in a pestle and mortar until well combined. Whip the egg white and infused sugar together until stiff and glossy. Spread thinly on a greased baking tray and bake at 70C for approximately 1 hour. Allow to cool, then break into shards. Store in an airtight container.
Serve perfect scoops of buttermilk sorbet in chilled ceramic bowls. Add a few dune celery meringue shards to each bowl.
See our full feature on Kobus van der Merwe in our December 2016 issue.