From The Perfect Scoop by David Lebovitz
This gives you a very rich taste of frozen chocolate - delish! Doesn't last long in this house!
Container for freezing - preferably 2" high and 8-10" long oblong container
4 cups water
1 cup sugar (3/4 cup is enough - keep trying to decrease)
Pinch of salt
2/3 cup unsweetened Dutch-process cocoa powder (used TJs cocoa powder)
4 oz bittersweet or semisweet chocolate, chopped (chips melt without chopping)
1 tsp vanilla extract
In a large saucepan, whisk together the water, sugar, salt and cocoa powder. Bring to a full boil and continue to boil, stirring occasionally for 15 seconds.
Remove from heat and add the chocolate. Stir the mixture until the chocolate is completely melted, then add the vanilla
Pour the mixture into the dish and place in the freezer. Once it starts to freeze around the edges(check after about an hour), take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
Return the dish to the freezer, then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful fine crystals of homemade granita. If it freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be stirred again with a fork, and rake it back into crystals. Then return to the freezer.
Spoon over ice cream or sorbet, or top with sweetened whipped cream.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label frozen dessert. Show all posts
Showing posts with label frozen dessert. Show all posts
Thursday, November 8, 2018
Sunday, July 1, 2018
Peach or Nectarine Granita
From The Perfect Scoop by David Lebovitz
The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better. Making a frozen dessert doesn't get any easier than this. Serve with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle. Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey. Allow a few hours to a day for proper freezing.
Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar
Directions:
1) Slice the fruit in half and twist to remove the pits. Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes
2) Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth. I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).
3) Freeze according to the instructions for the Mojito Granita.
The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better. Making a frozen dessert doesn't get any easier than this. Serve with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle. Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey. Allow a few hours to a day for proper freezing.
Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar
Directions:
1) Slice the fruit in half and twist to remove the pits. Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes
2) Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth. I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).
3) Freeze according to the instructions for the Mojito Granita.
Subscribe to:
Posts (Atom)