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My fusion orange spice delight

Serves 4
Prep time:
Cooking time: 2 hours 25 minutes

"Moroccan cuisine is probably one of the best in the world, in great part due to its stunning use of spices. I've adapted my recipe to use New World's ingredients and created a simple ice-cream instead of the usual plain yoghurt, to serve at the end of a lovely dinner party with dear friends. Please note that the "cooking time" that I indicated for this recipe includes not only the time for making the syrup and toasting the almonds (25 minutes total), but I had to add the "freezing time" somewhere (2 hrs), so I included it under that heading."

Ingredients

Method

  • 6 Charlies Oranges
  • 1/2 cup sugar
  • 1/2 cup water
  • 6 whole cardamom pods
  • 250gm of New World's Mascarpone
  • 500gm Cyclop's plain yoghurt
  • 4 Tbsp Lake Hawea bush honey
  • 200gm Allison's almonds (skin on), chopped lengthwise
  • Powdered cinnamon to garnish
View the method
  1. Start by making a syrup with the water, sugar and cardamom pods, reduce to half by simmering for approx 20 minutes), slightly cool off.
  2. Peel the oranges with a knife (remove all of the pith), then slice the oranges in nice thin slices.
  3. Place in a large flat container and cover with the syrup. Cover and chill.
  4. Mix the yoghurt, mascarpone, briefly heat the honey in the microwave to liquify it, and add, combining all nicely.
  5. Place in the freezer - 2 hours is sufficient and easier to scoop.
  6. You can stir every now and then to make it airier, but that's not compulsory.
  7. Slice the almonds lengthwise, then (just before serving for extra yumminess) toast briefly in a pan (do not add any fat).
  8. Discard the small burnt pieces/skin and reserve.
  9. For plating, arrange the orange slices in the plate, take two spoons to make "quenelles" of the frozen mix (or use your ice cream scoop to make 3 small scoops per plate)
  10. Garnish with a bit of the orange syrup, and the toasted almonds.
  11. Be creative by adding a little dusting of cinnamon: one line across the plate.
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