Almond Milk Granita Granita Di Mandorle Recipes

Steps:

• Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
• Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.

Steps:

• In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
• To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
• In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
• Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
• Yield: 2 quarts

Steps:

• In a medium saucepan, mix water and milk.
• Place over low heat, then add sugar to dissolve.
• When sugar is dissolved, add chocolate and cocoa.
• Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
• Allow to cool slightly (at least until it is no longer steaming).
• Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
• Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
• Keep frozen until ready to serve. If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
• QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.

Steps:

• Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.