Lime EVOO Ice Cream with Sour Cherry Granita
We think you will love these little individual serves of two great flavours that are fantastic together. Lime and cherries are wonderful on their own, but they are great flavour partners as well.
Both the granita and the ice cream are stand alone recipes but aren't they just cute as a pair? If you use dariole moulds for this recipe you will find them pretty easy to un-mould. Otherwise you could just freeze the desserts in pretty ramekins and serve them directly as is. But generally people do like seeing the layers.
You will need to start with the Cherry Granita if you are serving them together and turning them out from a mould, if not, finish with the granita so it is on top. It is easier to eat with the granita on top of the dessert, which ever way you end up serving them.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Lime EVOO Ice cream
- 395 Grams tin condensed milk
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- Zest 2 limes, finely grated
- 100 Grams fresh lime juice
- 1 Tablespoon Vanilla Bean Paste BUY
- 600ml carton pure cream
Frozen Sour Cherry Granita
- 500 Grams sour cherries, pitted (fresh or frozen)
- 100 Grams Raw Caster Sugar BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- Zest 1 lemon, finely grated
- 100 Grams fresh lemon juice
To make the Lime EVOO ice cream, place all ingredients except cream into Thermomix bowl and blend 20 sec/speed 6. Scrape down sides of bowl and repeat.
Remove mixture from bowl and set aside.
Without cleaning bowl, place cream into bowl and whip 15–30 sec/Butterfly/speed 4 or until holding soft peaks.
Remove Butterfly and place milk mixture back into bowl with the cream.
Blend 6 sec/speed 4.
Fold in any mixture or cream that is not well incorporated using a silicone spatula.
Put into moulds of choice with or without the Cherry Granita and freeze for 4–6 hours until solid.
For Sour Cherry Granita:
Place all ingredients into Thermomix bowl and cook 14 min/100°C/Reverse/speed soft. Cool slightly.
Pour into moulds or a flat tray and freeze.
Chop into chunks and blitz a little at a time before use.
Or use as directed with Lime EVOO ice cream.
This is just one of our Insider recipes. Join us today and start cooking!