I was a bit concerned with this week's theme of ice.
It's still only Spring here in Melbourne which means it's still been fairly cold. I haven't given up my scarf just yet, so the thought of making something that represents ice just wasn't doing it for me.
But then the sun came out....along with my thongs.....and I was filled with inspiration.
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Chianti and Raspberry Granita with Vanilla Ice-Cream
Cookbook: Torn out of the Sunday Age Chef: Karen Martini
400 ml Chianti | 120ml water | 100g caster sugar | 1/2 tbsp liquid glucose | 2 strips lemon rind | 200g raspberries | Good quality vanilla ice-cream, to serve
- Place Chianti, water, sugar, glucose and lemon rind in a small stainless-steel saucepan. Simmer over high heat for 3-4 minutes, then cool slightly and strain through a sieve into a shallow 30cm x 15cm dish. Scatter over raspberries.
- Freeze for 4-6 hours, then use a fork to break up granita. Return dish to the freezer until ready to serve. (The granita will keep, covered, for two days in the freezer.)
- Chill serving glasses in freezer for 10 mins. Place a scoop of vanilla ice-cream in each glass. Top with granita and serve immediately.
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O.M.G! Yum, yum, yum!
What a fantastic little dessert.
I was a little worried that the wine flavour would overtake the whole dish, but there was nothing to worry about at all. In fact, the wine really rounded out the granita, mellowing out the sweetness from the sugar and the tartness from the raspberries.
In Karen Martini's words "A very indulgent and refreshing way to finish a main meal".
I couldn't agree more Karen, and I intend to indulge again and again during the summer months.