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Ooray Plum, Strawberry Gum & Stingless Bee Honey
Recipe by Laura Sharrad
Try Laura Sharrad's Ooray Plum, Strawberry Gum & Stingless Bee Honey today!
- Steps
- Ingredients
Ingredients
Ooray Plum Granita
Yoghurt Sorbet
Native Currant Jam
Strawberry Gum Oil
Native Fruit Salad
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Steps
- For the Ooray Plum Granita, add all the ingredients to a saucepan and bring to a simmer until the sugar dissolves. Transfer to a tray and freeze for at least 2 hours, until solid.
- Scrape the surface with a fork to create a granita. Store in the freezer in a sealable container until serving.
- For the Yoghurt Sorbet, place the yoghurt, sugar, glucose powder and xanthan gum in a saucepan on a medium heat. Stir well to combine and heat until just simmering. Add lemon juice to taste and combine.
- Transfer to the cannister of frozen food processor and place in the freezer for 2-3 hours until frozen solid or churn in an ice cream machine according to the manufacturer’s instructions.
- For the Native Currant Jam, add the muntries, riberries, sugar and water to a saucepan on a medium heat. Cover and allow to simmer for around 25-30 minutes, until the fruit has broken down and the mixture is a jammy consistentcy. Add another 50ml of water if necessary.
- Add lemon juice and using a stick mixer, blitz until smooth. Strain through a fine sieve to remove the seeds. Place into a piping bag and set aside.
- For the Strawberry Gum Oil, place the leaves in a high-speed blender, and cover with grapeseed oil and a pinch of salt
- Blitz on highest speed for 5 minutes, then strain through a muslin-lined sieve and set aside.
- For the Native Fruit Salad, place quandongs on the hibachi until charred.
- Cut into quarters and mix with the lilypillies in a bowl.
- Add 120ml strawberry gum oil and honey, to taste, being generous. Set aside for at least 30 minutes for the berries to macerate in the syrup.
- To serve, place bowls in the freezer. Whip the frozen yoghurt sorbet in the frozen food processor. Place a quenelle the yoghurt sorbet in the centre of the bowl and create a divot on the top. Add a teaspoon of the jam.
- Place a heaped spoon of the fruit salad into the divot, with some of the juices.
- Garnish with 3-4 slices of lime, and a teaspoon of finger lime pearls. Top with granita.
