You will need to begin this recipe one day ahead.
Put the cream and Kunzea blossoms in a bowl and place in the refrigerator overnight for the flavour to infuse.
Meanwhile, combine the jerusalem artichoke juice, sugar syrup, mineral water, ascorbic acid and lemon juice in a freezer tray and put it in the freezer until firm and frozen. Scrape into ice crystals with a fork every couple of hours until a uniform granita is produced. Stand in the freezer for 4–6 hours, preferably overnight.
To make the beurre noisette, put a frying pan over medium heat until hot. Add the butter and cook, swirling constantly, until it turns a nut-brown colour. Break the sablé into pieces and put it in a food processor. Purée on high speed, then reduce the speed to low and slowly add the warm beurre noisette until combined. Pour the liquid sablé into a
To serve, take a scoop of the Kunzea blossom cream and place it on a plate. Use a blowtorch to gently caramelise the top of the cream. Spoon some of the granita over the top of the cream. Remove the sablé from the freezer and use a mandolin to shave scrapings of sablé into a cold bowl — it should look like wood shavings. Scatter shavings onto the plate and serve immediately.
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