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Lemon posset with matzah brittle

40 minutes

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Umvubo with umsobo-and-berry sorbet

25 minutes

Umvubo with umsobo-and-berry sorbet

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

4 cups water
1 t salt
1 t vanilla paste
400 g maize meal
1 litre full-cream amasi

For the umsobo sorbet:

600 g umsobo preserve

Method

1. Bring the water to the boil in a saucepan and add the salt and vanilla. Using a fork, stir the maize meal into the water to create fine lumps. Stir through to form a dry, crumbly consistency.

2. Once the water has been absorbed, reduce the heat and cook for 25 minutes, covered. Fluff with a fork and turn out into a large bowl to cool.

3. To make the sorbet, place the preserve in a blender and blend until smooth. Churn in an ice-cream machine until frozen. Pour the amasi over the umvubo and top with the sorbet. Spoon over more umsobo. Serve immediately.

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Photographs: Toby Murphy
Production: Khanya Mzongwana and Vusi Ndlovu

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Umvubo with umsobo-and-berry sorbet

Umvubo with umsobo-and-berry sorbet

Ingredients

Method