Burnt Kunzea Blossom Cream

• 1 litre (35 fl oz/4 cups) thin (pouring) cream
• 40

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 i