AT A GLANCE
"This beautiful and exotic sorbet comes from my time working with Greg Malouf," says Hafner. "I've always loved it." Chill the glasses before serving this dessert.
|01||For coffee granita, pour 80ml of boiling water over coffee in a bowl and leave to infuse for a few minutes, then pour into a saucepan through a muslin cloth or fine sieve. Add sugar, glucose, cardamom pods and cocoa powder, and 5 cups of water. Gently bring to a boil, whisk until combined and simmer for 5 minutes. Strain through a fine sieve into a cold bowl (discard solids) and set aside to cool (30 minutes). Pour into a watertight container and freeze, scraping it with a fork every half an hour to create crystals, until it is completely frozen and fluffy (2-4 hours).|
|02||For poached cherries, combine sugar and spices in a saucepan over high heat with 250ml water and bring to the boil, then reduce heat to low and simmer for 5 minutes. Add cherries, then place a round of baking paper on top and gently simmer until they’re just tender (7 minutes). Set aside to cool in the syrup, then refrigerate until required.|
|03||Combine crème fraîche, pouring cream, sugar and vanilla bean paste in a bowl, then whip until soft peaks form.|
|04||Spoon cherries into chilled glasses, then top with cream and granita. Serve immediately.|
Note Turkish coffee is available from Middle Eastern grocery stores.
A FRAGRANT GRAPPA FROM THE NONINO DISTILLERY, SUCH AS UE, OR GO ALL OUT AND CRACK A VINTAGE PORT. IT’S CHRISTMAS! , suggested by JAMES BROADWAY