Although Pete Goffe-Wood made his own homemade kumquat ice cream, an alternative is to fold homemade candied kumquats into good-quality vanilla ice cream. But, we suggest you try this candied kumquat ice cream, meringue and caramelised naartjie syrup first.
Candied kumquat ice cream, meringue and caramelised naartjie syrup
- 3 egg whites
- 5ml white wine vinegar
- 210g sugar
- 10ml cornflour
- 5ml vanilla essence
- 30ml fresh ginger
- 5ml mustard seeds
- 500g kumquats, sliced
- 250ml verjuice
- 250ml sugar
- good-quality vanilla ice cream, to serve
Caramelised naartjie syrup
- 150g sugar
- 70ml water
- juice of 1 naartjie
- 2 naartjies, peeled and segmented
Preheat the oven to 140°C.
Whisk the egg whites until stiff peaks form. Add the vinegar and sugar. When the meringue forms thick, glossy peaks, add the cornflour and vanilla. Form 6 meringue rounds on a lined baking tray. Bake for about 45 minutes and cool completely.
To make the candied kumquats, sauté the ginger and mustard seeds in a little oil. Add the kumquats and bring to the boil. Stir in the verjuice and sugar. Reduce heat to a gentle simmer so that the mixture reduces to the desired consistency.
Make sure the kumquats are regularly stirred as they have a tendency to catch on the bottom of the pan.
When cool, fold the candied kumquats into the ice cream and set aside.
To make the naartjie syrup, heat the sugar and water in a small pot until it starts to caramelise. Stir in the naartjie juice and remove from the heat.
When the syrup has cooled, add the naartjie segments to the syrup.
To serve, place a meringue in the centre of a plate. Place a scoop of ice cream on top and drizzle with the naartjie syrup.