Best Citrus And Mascarpone Parfait With Grapefruit And Prosecco Granita Recipes
SPARKLING GRAPEFRUIT GRANITA
Steps:
- Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
- Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
MASCARPONE PARFAIT WITH CITRUS SALAD
Sweet, tart, crunchy, and creamy, this dessert is just about perfect, and low-carb to boot! This is perfect for Sunday brunch, or as a light and refreshing ending to a heavy winter meal. Try it with blood oranges when they're in season, or your favorite combination of citrus fruits.
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the cookies into a food storage bag and crush them with a rolling pin or the back of a pan. Set aside. In a bowl, mix together the mascarpone and 1 tablespoon of the honey. Set this aside also as you make the citrus salad.
- Slice the top and bottom off the orange and grapefruit so that the fruit sits upright. Remove the peel by slicing around the flesh, cutting deep enough to remove the outer membrane along with the peel. Cut the segments away from the membrane and transfer to a bowl. Squeeze a little of the juice from the remains of the orange and grapefruit over the segments. Stir in the lime zest, remaining tablespoon of honey, and mint.
- To assemble the parfaits, divide the crushed meringue cookies among 4 tall, narrow glasses or ice cream dishes. Put 1/4 cup of the mascarpone on top of the cookies in each glass, followed by one fourth of the citrus salad. Garnish with a mint sprig and serve immediately.
GRAPEFRUIT GRANITA
This is probably the easiest dessert in my whole repertoire but it may also be one of the most perfect. It's bright, clean and refreshing flavor is a welcome ending to any meal. When I serve it in a small wide-mouthed glass and top it with a little sprig of mint, it looks really beautiful. You can make this a couple of days in advance but then you'll want to cover it well with saran wrap so it doesn't absorb any freezer flavor.
Provided by Dave Lieberman
Categories dessert
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
- To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.
GRAPEFRUIT GRANITA
Provided by Food Network
Time 3h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Combine the grapefruit juice, vodka and Simple Syrup in a bowl, then pour into a freezer-safe glass baking dish and pop in the freezer. Scrape with a fork every half hour until partially frozen and granular, about 3 hours. Serve in martini glasses and garnish with lemon zest. Eat with a spoon or a straw.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
OYSTERS WITH PROSECCO GRANITA
Steps:
- Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.
- Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.
- Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.
- This is a flavor explosion in your mouth!!!!!
CITRUS PARFAIT WITH PINEAPPLE AND MANGO
Provided by Giada De Laurentiis
Categories dessert
Time 10h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the frozen syrup: Using a paring knife, split the vanilla bean in half and scrape out the seeds. Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard. Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft).
- For the topping: In a small bowl, mix together the creme fraiche and sugar. Set aside.
- To serve: Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top. Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately.
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