Almond Granita
Almond Granita could be one of the best things you will make this year! Our recipe is so easy and just totally delicious. Where's the brioche?
I think I mentioned I am now officially Sicilian by birth! They eat grantia and gelato in warm brioche for breakfast. I mean, is there anything better?
Almond granita, a traditional Sicilian dessert, has its roots in the island's Arab influence during the medieval period. The Arabs introduced the technique of mixing sugar with ice, creating a forerunner to modern granita. Almonds, a staple of Sicilian cuisine, were later incorporated, reflecting the island's agricultural bounty and culinary innovation.
As I prepare for an upcoming Sicilian foodie trip (are you coming with me?) and possibly a Sicilian cooking class, this recipe was just waiting to happen. I think from amongst the amazing granitas I tasted (see pic) the almond and coffee versions were my favourites, with lemon a close third. The concept of cold sweet ice with warm brioche is just amazing. You have to try it and see if you agree.
I didn't have blanched almonds but see the video for an easy fix on that one.
It is time to get this into the freezer, which incidentally scoops very well after being left in the fridge for about 5 minutes.
Need
- 200 Grams Blanched Almonds Recipe
- 500 Grams filtered water
- 100 Grams raw sugar
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon almond extract (optional)
Do
- 1
Roast blanched almonds in a cold oven set to 160°C for 15 minutes. Cool slightly before continuing.
- 2
Place almonds and water into the Thermomix bowl and blend 1 min/speed 10. Scrape down and repeat.
- 3
Strain through a nut milk bag and discard the solids. Rinse out the Thermomix bowl. Return the nut cream to the Thermomix bowl with the remaining ingredients and blend 1 min/speed 10. Cool to room temperature. Chill.
- 4
Either churn using an ice cream churner until creamy and frozen. Place into the freezer until ready to serve.
- 5
No ice cream churner? Freeze mixture in ice cube tray and freeze overnight. When ready to serve, place frozen granita into the Thermomix bowl and chop and blend 20 sec/speed 8.
- 6
Serve with warm Lemony Brioche and a shot of coffee on the side.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
