• 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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