Almond granita
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
To make this aromatic and delicious frozen dessert, almond milk is mixed with almond paste, sugar, and a little lemon juice. It's then frozen. The almond milk used in this recipe isn't the popular vegan almond product, but cow's milk infused with almonds. It can be made ahead of time by simmering almond flour and whole almonds in milk. The resulting drink is very smooth, delicious, and has a distinctive, vibrant aroma. This also gives the almond granita its soft, ice cream-like texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Granite
- 1 liter of almond milk, see recipe below
- 60 g almond paste
- 60 g of sugar
- 2 tsp freshly squeezed lemon juice
Almond milk
- 2 liters of milk
- 450 g almond flour
- 450 g blanched whole almonds
- 60 g of almond essence
- 0.5 cups of sugar
We recommend
Recipes with similar ingredients: almond paste, almond milk, lemon juice, almond extract, almond
Cooking the dish according to the recipe:
- Combine all ingredients in a blender and puree until smooth. Strain into a stainless steel container and freeze.
- Before serving, scrape the ice with a fork and place about 120 grams of ice in a bowl. Serve immediately.
Almond milk
Bring the milk to a simmer in a saucepan. Add the almond flour and whole almonds. Cook for 30 minutes. Turn off the heat, cover the saucepan, and let it steep for 20 minutes.
Remove the lid and use an immersion blender to blend the mixture until smooth. Strain through a fine sieve lined with damp cheesecloth. Stir in the flavoring and sugar. Cool in a bowl of ice.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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