2253

Burnt almond granita with bitter chocolate sorbet

  • serves 4

The best way to enjoy almond milk. Turn it into an easy granita. This iced dessert with a chocolate sorbet is lighter than many dinner-party recipes, but just as smart.

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Ingredients

  • blanched almonds 80g
  • apricot kernels or bitter almonds 2g, or use ½ tsp almond extract
  • golden caster sugar 120g
  • water 600ml
  • flaked almonds 2 tbsp, toasted and tossed in icing sugar to serve

bitter chocolate sorbet

  • sugar 70g
  • cocoa powder 20g
  • glucose syrup 20g (buy from baking section or chemist)
  • 70% dark chocolate 100g, chopped

Method

  • Step 1

    To make the sorbet, bring the first 3 ingredients to the boil with 200ml water, stirring with a whisk. As soon as the mixture boils, turn off the heat and add the chocolate. Stir until smooth. Cover with clingfilm to prevent a skin from forming and leave to cool (don’t refrigerate as the chocolate might go grainy). Churn in an ice-cream maker until frozen, or freeze and stir every hour until frozen. Freeze until needed.

  • Step 2

    To make the granita, heat the oven to 180C/fan 160C/gas 4. Roast the almonds for around 12 minutes until dark, but not burnt. Add the apricot kernels or bitter almonds a couple of minutes before the end, if using. Leave the nuts to cool, then whizz to a fine powder in a food processor with ⅓ of the sugar. Start adding some of the water, a splash at a time, until you have a runny paste, the texture of pouring cream.

  • Step 3

    Dissolve the remaining ⅔ sugar in the rest of the water – you can heat it to speed up the process if you like. Stir in the almond paste. If you have a blender, use it to get the mixture really smooth, or you can push it through a coarse sieve.

  • Step 4

    Transfer the almond milk to a shallow dish, and freeze. Stir through the mixture every 20 minutes with a fork to get flaky crystals of ice. To serve, take the granita out of the freezer to soften slightly. Fill tumblers ⅔ full with the granita, then top with scoops of the sorbet and toasted almonds.

Nutritional Information

  • Kcals 495
  • Carbs 70.1g
  • Protein 6.2g
  • Fat 23g
  • Salt 0.06g
  • Fibre 3.5g
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