Coconut Mangosteen Granita


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Candied Black Pepper Almonds Topping
Whole almonds 8 oz
Water 1 tsp
Sugar 1/2 tsp
Salt, to taste 1/2 tsp
Club House Pepper, Black Ground 1/8 tsp
Coconut Mangosteen Sorbet
Water 3 cups
Sugar 16 oz
Light corn syrup 3 oz
Thai Kitchen Coconut Milk 26 oz
Salt 1/8 tsp
Club House Peppercorn Mélange 1/2 tsp
Mangosteen, pureed 2 each
Lime, zested 1 each

Instructions

This recipe was created for Club House for Chefs by: Meg Thompson, Chef of SRV in Boston, MA.

For the Coconut Mangosteen Granita Base: Heat water, sugar, corn syrup, salt and Peppercorn Melange until sugar is dissolved and mixture comes to a simmer. Turn off heat, pour mixture into a heat safe bowl and allow to cool to room temperature. Whisk in the Thai Kitchen Coconut Milk, lime zest and mangosteen puree. Let cool in your refrigerator for at least 4 hours or overnight.

For Freezing the Coconut Mangosteen Sorbert Granita: Use a metal dish or pan that will give you at least two inches of space from the top once you pour your granita base into it. Allow to freeze for 4 hours. Using a fork, scrape the base blending the frozen the bits. For every hour after, pull granita from freezer and scrape with a fork. As it freezes, it will get nice and icy but still remain creamy.

For the Candied Black Pepper Almonds Topping: Toss all ingredients together in a bowl. Lay on a lightly sprayed sheet tray and bake at 325 F for 10 to 12 minutes or until golden brown. Allow to cool. Once cooled, put the nuts into a Ziploc bag. Using the bottom of a heavy pot, or rolling pin, lightly press down on top of the nuts to break up. Set aside for serving.

For Serving: Scoop granita into individual bowls and top with candied black pepper almonds.

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