ALMOND GRANITA
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 3h
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a saucepan combine 4 cups of water, the almond paste and milk. As it heats, use the back of a spoon or a potato masher to crush and dissolve the paste. When the mixture begins to steam -- before it boils -- take it off the heat. Let cool slightly, then carefully whiz with an immersion blender until the paste is fully incorporated. Pour into a cheesecloth-lined sieve set over a bowl. Let drain completely, without pressing the solids.
- When cool, add a pinch of cinnamon. Pour into a shallow baking pan, and freeze. Check after about 30 minutes; when it begins to get icy, use the back of a large spoon to press down on the mixture and break it into pieces. Repeat several times over the next 2 hours, until the granita is fully frozen but broken into shards. To serve, place 1 1/2 tablespoons crushed amaretti cookies in the bottom of a glass, followed by a serving of granita, and top with 2 more tablespoons crushed cookies.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 23 grams
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