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.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
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.
Nutrition
Calories: 72kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 59mgPotassium: 111mgFiber: 1gSugar: 3gVitamin A: 87IUVitamin C: 11mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!