ReceptnaptárGranita di mandorla con brioche (Sicilian almond granita with brioche)
Sicilian almond granita with brioche is the island's traditional summer breakfast: a fine, icy almond cream alongside a soft brioche. On hot Sicilian mornings it's what people eat in the bars. At home it's easy to make from almond syrup or ground almonds.
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Ingredients
Method
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- Bring the water and sugar to a boil until the sugar dissolves, then let it cool.
- Mix with the almond syrup base.
- Pour into a shallow freezer-proof dish.
- Stir with a fork every 3-4 hours, and in about 4-5 hours freeze it into an icy-crystal granita.
- Serve with a fresh brioche bun, as is customary for breakfast in Sicily.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- While freezing, scrape it up with a fork every 40-60 minutes to get a nice crystalline texture.
- If you don't have almond syrup, cook ground almonds in sugar water and strain.
- Scrape it up again right before serving so it's soft.
Frequently asked questions
How long does it keep?
In the freezer for 2 weeks; it needs scraping up before every use.
Can I make it without brioche?
It's delicious on its own, but in Sicily the brioche is a must.
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More italian ideas
- Cornetti (butter brioche crescents with jam or custard filling)
- Crostata di frutta (fruit tart with vanilla custard)
- Ciambellone (lemon and yogurt ring cake)
- Torta di mele (Italian apple cake)
- Frollini (butter biscuits)
- Maritozzi con la panna (sweet buns with whipped cream)
- Torta della nonna (custard and pine nut tart)
- Budino di riso (baked rice cake)
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