Recipe courtesy of Wolfgang Puck
Almond Granita
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 959
- Total Fat
- 70
- Saturated Fat
- 9
- Carbohydrates
- 59
- Dietary Fiber
- 14
- Sugar
- 39
- Protein
- 35
- Cholesterol
- 24
- Sodium
- 107
- Total: 47 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 30 min
Ingredients
1 quart almond milk, recipe follows
2 ounces almond paste
2 ounces sugar
2 teaspoons fresh lemon juice
Almond Milk:
2 quarts milk
1 pound almond meal
1 pound blanched whole almonds
2 ounces almond essence
1/2 cup sugar
Directions
- 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.
Almond Milk:
- 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