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