Recipe courtesy of Gale Gand
Great Big Fortune Cookies with Pomegranate Granita
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 46
- Dietary Fiber
- 0
- Sugar
- 43
- Protein
- 2
- Cholesterol
- 23
- Sodium
- 44
- Total: 38 min
- Prep: 30 min
- Cook: 8 min
Ingredients
Granita:
2 cups fresh pomegranate juice
1/2 cup lime juice
1 cup simple syrup
2 sheets gelatin, sponged
Fortune Cookie:
2 egg whites, room temperature
6 tablespoons butter
1/4 cup sugar
1/2 all-purpose flour, sifted
1/4 teaspoon vanilla extract
Paper fortunes
Directions
- To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
- Preheat the oven to 350 degrees F.
- To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
- Whip the egg whites until stiff and chill.
- In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
- With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
- Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.