Almond Milk Granita
Inspired by techniques from NYT Cooking.
This refreshing frozen dessert combines smooth almond milk with a hint of cinnamon and crunchy toasted almonds for a light texture.
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Method
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Equipment
- large saucepan
- potato masher
- stick blender
- sieve lined with muslin
- large bowl
- 33 x 23 cm metal tin
- large spoon
- 8 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 256 kcal |
| Protein | 7.1 g |
| Carbohydrate | 22.8 g |
| of which sugars | 17.3 g |
| of which free sugars | 13.6 g |
| Fat | 16.3 g |
| of which saturates | 2.5 g |
| Fibre | 2.8 g |
| Salt | 0.09 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 400 g almond paste, broken into pieces
- 960 ml water
- 540 ml whole milk
- 1 pinch ground cinnamon
To serve
- 60 g flaked almonds, toasted
- 1
Heat. Place 960 ml water, 400 g almond paste and 540 ml whole milk into a large saucepan and heat gently. Mash the paste pieces with a potato masher to help them dissolve.
- 2
Steam. Take the pan off the heat as soon as the liquid starts to steam, before it boils. Leave it to cool slightly.
- 3
Blend. Use a stick blender to process the warm mixture until it is completely smooth. Pour the liquid into a muslin-lined sieve over a large bowl and let it drip through without pressing.
- 4
Freeze. Stir a pinch of ground cinnamon into the cooled liquid and pour it into a 33 x 23 cm metal tin. Place the tin in the freezer until the edges start to become icy.
- 5
Break. After about 30 min, use the back of a large spoon to break the icy edges into smaller pieces. Repeat this process several times over 2 h until the mixture forms frozen shards.
- 6
Serve. Layer some of the 60 g toasted flaked almonds into 8 glasses and fill with the granita. Finish each glass with a final topping of the remaining almonds.
Storage
Keep covered in the freezer up to 1 week; fork it again before serving.
