You will need to begin this recipe one day ahead.
To make the granita, marinate the strawberries in the icing sugar for 3 hours. Purée the strawberry mixture in a blender then strain and pour the juice into a sealable freezerproof container and freeze until solid, stirring and scraping occasionally with a fork until crystals form and granita is frozen (preferably overnight).
Prepare the sour cream by bringing the cream to 82°C (180°F) in a Thermomix and holding that temperature for 30 minutes. Reduce the temperature to 21°C (70°F), add the buttermilk then pour into a large jar. Stand in a cool dry spot for 18 hours with the lid slightly loosened. Refrigerate for 6 hours before use.
Prepare the fennel strawberries by making a simple sugar syrup: combine
Combine the strawberries and icing sugar in a heatproof bowl. Place over a saucepan of boiling water and cook until the strawberries have released all their juices. Strain the strawberry liquid into a bowl and add the fennel syrup to taste. You want to achieve a slight anise flavour.
To serve, lightly whip a small amount of the sour cream and place a heaped tablespoon in each bowl, then add a tablespoon of the fennel and strawberry syrup before covering completely with the granita. Garnish with fennel fronds and flowers.
© 2014 All rights reserved. Published by Murdoch Books.