Ingredients:
Pistachio Ice Cream Cherry Granita
¾ cup pistachios 50g caster sugar
1 cup thickened cream 200ml water
½ cup milk 1 cup pitted cherries
pinch salt
1 egg
60g caster sugar
Saltbush Lace Tuile Pickled Cherries
70ml oil 6 cherries
50ml water White vinegar
20g plain flour 1tsp sugar
5 saltbush leaves
Vegetable oil for frying
Method
1. To create the ice cream, lightly toast the pistachios in a hot pan before placing in a small food processor
2. Then place the cream, milk, pistachio paste and salt into a saucepan and bring to a simmer
3. Place the egg and sugar into a bowl and whisk until thickened. Then add the hot milk into the mixture and combine
4. Place the mixture over low to medium heat and stir until it thickens. Strain through a fine sieve and put aside to chill before churning in an ice cream machine
5. To create the cherry granita, place sugar and water in a saucepan over low heat and then add cherries and mash once sugar has dissolved
6. Pour through a fine sieve into a tray then freeze until solid
7. For the saltbush tuile, whisk together the oil, water and flour until smooth
8. Add a small tablespoon of the mixture into a frypan over medium heat until tuile is crisp and repeat with the remaining mixture
9. Then fry the saltbush until crispy and once cooled, crush and sprinkle it lightly over each tuile
10. Slice cherries and set aside in a bowl with vinegar and sugar
11. To serve, place fresh cherries and top with a scoop of the ice cream, granita and a saltbush tuile
Source: Channel Ten
