As you taste this granita, all the flavours come through with each mouthful. Can be served as a palate cleanser or a canapé or pre starter. However you serve it, your guests will love it.
I am grateful to Clive Fretwell who works alongside Raymond Blanc for the tip to not serve the granita straight from the freezer, if it’s too cold, you can’t taste it.
100ml buttermilk
70g mayonnaise
1 cucumber (approx 500g), roughly chopped skin left on
3 banana shallots, peeled and roughly chopped
80ml white balsamic vinegar
1 green pepper, seeds removed and roughly chopped
Put a shallow metal roasting tin in the freezer.
Put all the granita ingredients into a blender and blend until smooth. Pass through a fine sieve into a jug.
Pour into the chilled roasting tray and return to the freezer. Every 20 minutes take the tray out and using a fork, break up any lumps. Continue to do this until you have a powdery granita. Transfer to an airtight container and store in the freezer until needed.
When ready to serve, give it a good shake before spooning into little glasses or dishes. Allow it to sit for 5-10 minutes before serving.
Cucumber Granita
Ingredients
- 100 ml buttermilk
- 70 g mayonnaise
- 1 cucumber roughly chopped, skin on
- 3 banana shallots peeled and roughly chopped
- 80 ml white balsamic vinegar
- 1 green pepper deseeded and roughly chopped
Instructions
- Put a shallow metal roasting tin in the freezer.
- Put all the granita ingredients into a blender and blend until smooth. Pass through a fine sieve into a jug.
- Pour into the chilled roasting tray and return to the freezer. Every 20 minutes take the tray out and using a fork, break up any lumps. Continue to do this until you have a powdery granita. Transfer to an airtight container and store in the freezer until needed.
- When ready to serve, give it a good shake before spooning into little glasses or dishes. Allow it to sit for 5-10 minutes before serving.
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