Best Watermelon Granita Parfait Recipes

Watermelon Granita Parfait image

Provided by Alex Guarnaschelli

Categories dessert

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups watermelon scraps and uneven pieces plus 2 cups 2-inch cubes watermelon (no rind or seeds)
2 tablespoons honey
Zest and juice from 2 medium limes
1 pint heavy cream
Flake sea salt such as Maldon, for sprinkling
Sugar, for sprinkling
1 pint lemon sorbet

Steps:

Make the granita: Puree the unevenly cut watermelon, honey, half the lime zest and juice from 1 of the limes in a blender on low speed until smooth. Pour into a 9-by-11-inch or 9-by-13-inch baking dish and freeze until it hardens completely, 3 to 4 hours.
Whip the cream: Fit a stand mixer with the whisk attachment, then whip the cream in the mixer on medium speed until it holds fairly stiff peaks. Refrigerate until ready to use.
Get ready: Arrange the watermelon cubes in a single layer on a clean work surface and add a tiny sprinkle of the sea salt and some sugar and the remaining lime zest and juice.
Assemble: Arrange a few cubes of watermelon in the bottom of each serving glass or dish. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon whipped cream over the sorbet. Use the tines of a fork to scrape some of the granita off the surface. Sprinkle a generous tablespoon of the granita over the cream. Repeat the same order of layers 1 to 2 more times. Serve immediately.

Granita and Watermelon Parfait image

Provided by Food Network

Time 4h15m

Yield 4 servings

Number Of Ingredients 8

1/4 of a large watermelon, cut into chunks
1 1/2 cups water
1 cup sugar
2 cups watermelon juice
1 quart cream
2 cups milk
5 tablespoons sugar
5 gelatin sheets

Steps:

To make the granita, bring water and sugar to a boil, remove from the heat and allow to cool. Mix with the juice and pour into a loaf pan. Place in freezer and stir with a fork every hour or so until mixture resembles frozen slush. To make the panna cotta, scald cream and milk together with sugar. Soften the gelatin in cold water, drain well, and add to hot milk. Strain and cool. To assemble: In a tall parfait glass, layer the watermelon chunks, the cream, more chunks and finally the granita.
Asti, Michele Chiarlo