serves
6
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 ml (1 cup) Champagne or sparkling white wine
- 2 tsp Illawarra plum powder (see notes)
- 2 tsp Davidson plum powder (see notes)
- 1½ cups rosella flowers in heavy syrup (see notes)
- 8 frozen rosella flowers
- 375 g strawberries, hulled and sliced
- 125 g fresh blueberries
- 60 g fresh raspberries
- butter sponge dipped in chocolate (optional)
- vanilla ice-cream or cream, to serve
Chilling time: 3-4 hours
Instructions
1. Place the Champagne and plum powders in a saucepan over medium heat. Gently heat, then add the rosella flowers in syrup and the frozen rosella flowers and bring to a gentle boil. Gently stir in the strawberries and blueberries and return to a gentle boil. Stir in the raspberries and remove from the heat. Stand until cool, then refrigerate until chilled.
2. Serve with butter sponge and vanilla ice cream or with a big dollop of thick cream.
Notes
• Made from dried native plums, the powders are available online from native food stores.
• Rosella flowers, also known as hibiscus flowers are available in syrup from most large supermarkets or online from native food stores.
Catch Mark Olive in the second season of , Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
