Almond Granita Food

ALMOND GRANITA

Almond Granita image

Provided by Gina Marie Miraglia Eriquez

Categories Milk/Cream Blender Dessert Fourth of July Graduation Father's Day Frozen Dessert Almond Summer Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1 1/4 cups whole milk
1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
1/3 cup sugar
1/4 cup almond paste (not marzipan; about 2 1/2 ounces)
1 teaspoon almond extract

Steps:

Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

ALMOND-MILK GRANITA (GRANITA DI MANDORLE)

Almond-Milk Granita (Granita di Mandorle) image

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

Categories Blender Nut Dessert No-Cook Frozen Dessert Almond Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 4

Ingredients

1/3 cup almond paste (3 1/2 ounces; preferably Caffè Sicilia brand)
2 tablespoons sugar
2 cups bottled spring water (not carbonated)
Accompaniments: warm brioche; espresso

Steps:

Blend together almond paste, sugar, and 1 1/2 cups water in a blender until smooth, foamy, and white. Pour through a fine-mesh sieve into an 8-inch square baking pan, reserving any solids in sieve. Add remaining 1/2 cup water to solids in sieve and whisk over baking pan until most of water passes through (do not press on solids).
Stir mixture, then freeze, stirring and crushing lumps with a fork every 30 minutes, until firm but not frozen hard, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps.

ALMOND GRANITA

Almond Granita image

Provided by Food Network

Categories dessert

Time 47m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 quart almond milk, recipe follows
2 ounces almond paste
2 ounces sugar
2 teaspoons fresh lemon juice
2 quarts milk
1 pound almond meal
1 pound blanched whole almonds
2 ounces almond essence
1/2 cup sugar

Steps:

In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
Yield: 2 quarts

ALMOND GRANITA

Almond Granita image

Provided by Amanda Hesser

Categories ice creams and sorbets, dessert

Time 3h

Yield Serves 8

Number Of Ingredients 4

Ingredients

14 ounces almond paste, broken into pieces
2 1/4 cups whole milk
Pinch cinnamon
About 20 amaretti cookies, crushed into small pieces and crumbs

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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