Candied kumquat ice cream, meringue and caramelised naartjie syrup

Candied kumquat ice cream meringue and caramelised naartjie syrup recipe

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

Serves: 6
Cooking Time: 1 hour 20 mins

Ingredients

  • Meringues

  • 3 egg whites
  • 5ml white wine vinegar
  • 210g sugar
  • 10ml cornflour
  • 5ml vanilla essence
  • Candied kumquats

  • 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

Instructions

1

Preheat the oven to 140°C.

2

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.

3

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.

4

Make sure the kumquats are regularly stirred as they have a tendency to catch on the bottom of the pan.

5

When cool, fold the candied kumquats into the ice cream and set aside.

6

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.

7

When the syrup has cooled, add the naartjie segments to the syrup.

8

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.

 

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