Ingredients

Coconut ice cream

300g coconut milk

30gcream

20gdessicated coconut

65gsugar

Baobab heart

15gbaobab fruit pulp

25gwater

35gglucose syrup

Caramelised macadamia nuts

100gmacadamia nuts

40gsugar

10gwater

20gbutter

10gbaobab fruit pulp

Honeybush dust

3 bags honeybush tea

20gsugar

Coconut shells

100gcoconut oil

5gbaobab fruit pulp

10gicing sugar

8 balloons

Honeybush butterscotch sauce

3 bags honeybush tea

210gcream

90g sugar

30gbutter

Method

Coconut ice cream

Place all the ingredients in a pot and bring to a boil. Cool down and place in ice cream machine.Once churned, pipe the ice cream into half sphere moulds and freeze.

Baobab heart

Bring everything to a boil and leave to cool in the fridge.Scoop the middle out of every half sphere and pour in a little of the baobab syrup. Leave in the freezer for another 30 minutes and then carefully place the halves on top of each other to form balls.

Caramelised macadamia nuts

Roast the nuts at 160C for 12 minutes. Crush them slightly.Place water and syrup in a saucepan and cook until 121C. Place the nuts in a saucepan and pour the syrup on the nuts. Stir the nuts constantly until the sugar turns white and coats the nuts. Place the saucepan over medium heat and stir constantly until the sugar turns to a caramel colour. Take off the heat and add the butter and the baobab. Stir until the nuts are coated. Once cool place in an airtight container.

Honeybush dust

Empty the teabags and mix with the sugar in a spice blender. Blend until very very fine.

Coconut shells

Let the oil melt slightly over a double boiler.Blend the baobab and the sugar into it until it becomes a smooth and thick mixture.Blow up the balloons half way.Using a paint brush, paint a thin layer of the mix over the top half of the balloons.Place the balloons on a small glass to balance and refrigerate. Repeat with all 8 balloons.Once set, carefully pierce a small hole in the balloon and remove it slowly form the coconut shell. Keep the shells in the fridge until needed.

Honeybush butterscotch sauce

Place the cream and tea in a sauce pan and bring to a boil. Take off the heat and leave to infuse for 20 minutes. Strain.Place a saucepan over medium heat and place 2 tablespoons of the sugar in the pan. Once melted add some more. Repeat until all the sugar has been used and becomes a deep caramel colour. Stir with a wooden spoon. Take it off the heat and carefully add the butter and the cream.Set aside.

To serve

Place 2 table spoons of macadamia nuts in a bowl and place the coconut ice cream ball on top. Place the coconut shells over it so it covers the nuts and the ice cream completely.Sprinkle with the honeybush dust. Heat up the butterscotch sauce and pour slowly over the dessert.