Soured milk with lemon oil and saffron-orange shaved ice


  • Serves 4 people

"Orange and saffron is one of my favourite combinations and the method of blending this with ice is a quick and simple way to make a fresh and aromatic granita," says Quade. "The lemon-pressed extra-virgin olive oil adds an earthy, creamy element to the natural yoghurt, making it a great partner to the acidic granita. A lovely dish to end a hot February evening."

  • 1 orange, segmented, seeds discarded
  • 20 gm organic activated almonds, coarsely chopped (see note)
  • To serve: lemon balm (optional) and lemon-pressed extra-virgin olive oil (see note)
  • Soured milk with lemon oil
  • 450 gm natural pot-set yoghurt
  • 60 gm double cream
  • 55 ml lemon-pressed extra-virgin olive oil
  • Finely grated rind of 1 lemon
  • Saffron-orange shaved ice
  • 100 gm caster sugar
  • 50 gm liquid glucose (see note)
  • 4 oranges, rind finely grated on a microplane, flesh segmented, seeds discarded
  • 2 pinches of Spanish saffron
  • 500 gm ice cubes
01   Place small serving bowls in the freezer to chill. For soured milk with lemon oil, stir ingredients in a bowl to combine and refrigerate until required.
02   For saffron-orange shaved ice, stir sugar, glucose, orange rind, saffron and 100ml water in a small saucepan over high heat until sugar dissolves, then refrigerate to cool slightly (10 minutes). Process in a blender with ice and orange segments, and place in the freezer until required.
03   To serve, spoon shaved ice and soured milk into chilled bowls, scatter with orange, almonds and lemon balm and drizzle with lemon-pressed extra-virgin olive oil.

Note Activated almonds are available from health-food shops. If they're unavailable, substitute natural almonds. Lemon balm is available from nurseries and lemon-pressed extra-virgin olive oil is available from select delicatessens. Liquid glucose is available from select supermarkets and health-food shops.

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