• 1 litre (35 fl oz/4 cups) thin (pouring) cream
• 40 g (1½ oz) Kunzea blossoms
• 4 eggwhites
• 75 g (2½ oz/⅓ cup) sugar

Jerusalem Artichoke Granita

• 500 ml (17 fl oz/2 cups) jerusalem artichoke juice, from approximately 1 kg (2 lb 4 oz) jerusalem artichokes
• 200 ml (7 fl oz) sugar syrup
• 500 ml (17 fl oz/2 cups) still mineral water
• 2 g (¹/₁₆ oz) ascorbic acid
• 2 ml (¹/₁₆ fl oz) lemon juice

Sablé

• 140 g (5 oz) butter
• 55 g (2 oz/¼ cup) caster (superfine) sugar
• 3 egg yolks
• 160 g (5½ oz) plain (all-purpose) flour, sifted
• 90 g (3¼ oz) butter, extra, for the beurre noisette

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.

Preheat the oven to 180°C (350°F/Gas 4). To make the sablé, cream the butter and sugar until light and pale. Add the egg yolks, one at a time, until well combined. Gently fold the flour into the mixture until a dough forms. Cover and rest for 30 minutes. Roll the dough out between sheets of baking paper to 2 cm (¾ inch) thickness. Bake on a baking tray in the oven until golden brown.

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 10 cm (4 inch) square freezerproof container lined with plastic wrap. Place in the freezer until set, preferably overnight.

Preheat the oven to 90°C (195°F/Gas ½). Strain the blossom cream through a fine sieve into a large bowl and add the eggwhites and sugar. Whisk gently until incorporated. Strain the cream and egg mixture through a fine sieve into a shallow ovenproof dish. Place the dish in a roasting tin, fill the tin with enough cold water to come almost to the top of the side of the dish. Bake for 35–45 minutes or until just set to the consistency of a crème brûlée. Remove the dish from the roasting tin, cool to room temperature, then cover and refrigerate for 3–3½ hours until completely chilled.