TANGERINE GRANITA WITH VANILLA BEAN CREAM
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
- Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan; whisk until sugar dissolves. Freeze 1 hour; stir well. Cover and freeze until solid, at least 3 hours or overnight.
- Spoon 2 tablespoons vanilla cream into each of 6 bowls or Martini glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.
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