Real African Dishes: [MC-AllEthnic-Recipes] Sicilian Almond Sorbet

Wednesday, June 5, 2013

[MC-AllEthnic-Recipes] Sicilian Almond Sorbet - Granita di mandorle

* Exported from MasterCook *

               Sicilian Almond Sorbet - Granita di mandorle

Recipe By     :
Serving Size :
5     Preparation Time :0:00
Categories    :
Frozen                          Vegan

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
8             ounces almonds -- shelled and skinned
1 1/16        quarts mineral water
     2/3         pound sugar
                        Bitter almond extract -- as needed, to taste

Start by grinding the almonds to a powder. You can use a
mortar and pestle
like I do or do it in the mixer, but please don't use
ground almonds
bought from the store, much of the delicate almond taste
will be gone
before you even start.

Bring the water to a boil, add the sugar and stir until
dissolved.

Add the ground almonds and leave to rest overnight. You
can use a mixer to
further grind the almonds in the liquid if you want. The
point of the
overnight infusion is to draw as much of the almonds'
flavor as possible.

The next day, taste and add a little sugar or bitter
almond extract if
needed. Some Sicilians will not filter their granita but
I find the bland
almond powder distasteful. I recommend you use a cloth or
find sieve to
filter them out. You will end up with almond milk, a
whitish liquid
reminiscent of cow milk but with a delicious barley water
flavor. Amazing
for breakfast!

If you have an ice cream machine, just churn it until
frozen. Most
Sicilians don't have an ice-cream machine and just place
the almond milk
in the freezer, removing it every 30 minutes or so for a
quick mixing with
an electric mixer. You could even do it with a fork, the
point being to
avoid the formation of large water crystals and go for a
snow-like
consistency.

It is traditionally eaten over brioche, the French
butter-and-egg Sunday
bread, a testimonial of 19th century French influences
over upper-class
Sicilian cuisine. Although the association of ice cream
and pastry seems
odd and of the I-love-to-mix-ketchup-with-mustard kind,
the combination is
a real winner.

In luxury hotels in Sicily you would always find in the
breakfast table
both almond milk and its frozen brother granita di
mandorle.

Serves 4 to 6

You can prepare one of the most delicate sorbets in Italy
in no time and
without an ice-cream machine. This gorgeous almond sorbet
is one of
Sicily's most famed dishes.

Source:
"FXcusine.com"
S(Formatted by Chupa Babi):
"June 2013"
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Per Serving (excluding unknown items): 501 Calories; 24g
Fat (40.3%
calories from fat); 9g Protein; 70g Carbohydrate; 5g
Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4
Fat; 4 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 2029