food, Recipes

Buttermilk Sorbet

Jac de Villiers



Ingredients

1 litre cultured buttermilk

175g white sugar

30ml Strandveld Fynbos Honey

For the Meringue

A handful of dune celery leaves and flowers

180g sugar

2 egg whites

preparation

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.

Method

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.

To Serve

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.