Toasted Almond and Honey Granita
This recipe incorporates New Zealand Manuka honey for extra goodness and flavour. This is a very easy dish to make. In effect it’s an almond sorbet. This takes only moments to prepare, a little while to freeze and seconds to demolish
- 1 cup blanched almonds
- 2 tbsp Manuka honey
- ½ cup Demerara sugar
- 600ml water
- toasted flaked almonds for garnish
- luxury chocolate ice-cream
- cocoa powder (optional)
- Firstly heat your oven to 180C and toast your almonds until a golden brown. Keep a close eye on them and turn frequently to ensure they toast evenly and that they don’t burn.
- Remove from the oven and allow to cool. Using a food processor blend to a fine crumb. Add a good tablespoon of the sugar and then add water slowly to make a paste. Keep adding water until you have a runny almond cream.
- Dissolve the honey and remaining sugar in the rest of the water and then add to the almond mixture and combine well. Pour the whole mixture into a shallow dish and then freeze. Every so often run a fork or spoon through the mixture so that you get ice flakes.
- To serve scoop the granita out of the dish and spoon into bowls or glasses as shown. Top with small scoops or quenelles of ice-cream dusted with cocoa powder for extra richness. Top with the flaked toasted almonds.
- We mastered the art of making ice-cream quenelles in pretty short order – using opposing spoons. Take a scoop of ice-cream in one spoon then press the other spoon against the scoop. Scoop the ice-cream out of the spoon into the other and repeat a few more times until you have a lovely oval shape. If it all goes wrong – eat it. And just use a conventional ball of ice-cream.
This is delicious winter or summer.