Basil Granita w/ Whipped Coconut Cream & Winter Citrus
Basil Granita
w/ Whipped Coconut Cream, Winter Citrus & Strawberry Gastrique
Ingredients:
Basil Granita:
Makes Roughly 1 qt
Basil 30 g
Spinach 45 g
Water 4 1/4 Cups
Sugar 3 Cups
Lime 1 ea
Salt TT
Lemon Curd.
a creamy, sweet, yet tangy spread that can be used in a number of applications, from pie and macaron fillings to bagel and toast toppings, adding a quick and easy burst of flavor to every bite. Substitute in Meyer Lemons for more of a floral and sweet profile if available.
Lemon Curd:
Makes roughly 2 1/2 cups
Lemon 1 Cup
Sugar 1 Cup
Butter 14 Tbsp
Eggs 6 Ea
Strawberry Gastrique
a reduction sauce made of sugars that have been reduced down with some sort of acidic base, most typically vinegar to create a syrup like sweet and sour sauce that is easily used in both savory and sweet applications alike.
Strawberry Gastrique:
Makes roughly 1 qt
Strawberries 340g
Water 1 Cup
Sugar 2 1/3 Cup
Red Wine Vin. 1/2 Cup
Apple Cider Vin. 1/4 Cup
Coriander 1 tsp
Salt TT
Whipped Coconut Cream:
Makes roughly 2 qt
Coconut Milk 13.5 oz Can
Sugar 1 Tbsp
Lime 1/2
Special Prep:
Grapefruit Segments
Honey Tangerine Segments
Rough Chopped Dark Chocolate
Method:
Basil Granita:
To prepare simple syrup for granita base, in a medium size stock pot combine 3 cups of water and sugar then bring up to a simmer and cook until sugar is well dissolved. Turn of heat, add basil and let steep until cooled down. In the meantime blanch spinach until nice and vivid green color then shock in ice bath to stop further cooking. *Don’t worry, the spinach will not impart any flavor to the the granita but will be used to give a more green color. Transfer to vitamix along with 1 1/4 cup of water and blend until smooth. Blend in basil simple syrup, strain and season with lime and salt.
At this point, you will began the freezing process. This is the step that separates granita from similar simple syrup based dessert, sorbet, which is made by transferring said syrup/fruit mixture to an ice cream machine for further freezing. For granitas, the freezing is done by transferring the simple syrup to a shallow pan, and then freezing while periodically scraping the surface with a fork. Depending on pan size, roughly every 45 minutes remove the pan from the freezer and begin to drag in the corners and edges of the pans into the center creating a more flaky crystalized texture. Once desired size flakes are formed and granita is fully frozen, cover and transfer into desired storage container.
Lemon Curd:
Combine all ingredient into medium size stockpot. Bring up to simmer while whisking constantly until the curd begins to leave trails. Transfer to ice bath, continue whisking to further slow down cooking. Transfer to mason jar/ squeeze bottles when completely cooled.
Strawberry Gastrique:
Combine water, sugar and 225g of strawberries in stockpot. Simmer until strawberries are nice and tender. Transfer to vitamix and blend until smooth followed by straining and returning to pot. Bring strawberry mixture up to boil then add both vinegars. Lower your heat and simmer until syrup becomes thicker, 5 minutes. Turn off heat and add in 115g of sliced strawberries along with 1 tsp of coriander. Allow to steep for 30 mins before fishing out coriander seeds. Transfer to container, gastrique will continue to thicken as sauce cools down.
Whipped Coconut Cream:
Mix together chilled can of coconut milk along with sugar and lime juice. Transfer to Isi gun, charge and give a few good shakes. Refrigerate until ready to use.
Assembly
to assemble dessert, place chocolate crumbles in bottom of chilled wine glass followed by granita, coconut cream, lemon curd and citrus’s. Be sure to leave air pockets to allow for gastrique/cream to evenly distribute. Repeat process until glass is full. Top with strawberry gastrique. Serve Immediately or freeze for later consumption.