Watermelon Granita With Yogurt Rose Mousse |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This would make an excellent addition to a 4th of July celebration. The recipe recently appeared in Boston Magazine and is the courtesy of Salt's. Ingredients:
1 cup heavy cream |
2 tablespoons heavy cream |
1/2 teaspoon powered gelatin |
1 cup greek yogurt (goat's or sheep's milk, if available) |
3/4 cup confectioners' sugar |
1/2 teaspoon rose water |
1/2 cup water |
1/2 cup sugar |
4 lbs watermelon (peeled, seeded and cubed ' about 6 cups) |
1 lime, juice of |
kosher salt |
Directions:
1. FOR THE MOUSSE:.
2. In a small saucepan, combine gelatin and 2 tablespoons cream.
3. Allow to sit for five minutes.
4. Place pan on low heat and gently stir until gelatin dissolves ~ another 5 minutes.
5. Strain through fine sieve into the Greek yogurt and whisk till smooth.
6. Using an electric mixer, whip remaining cup of cream until thickened.
7. Whisk in sugar and rose water.
8. Whisk 1/3 of the cream into yogurt mixture, then fold in remaining cream, portioned into two batches.
9. Chill for 3 hours or until set.
10. FOR THE GRANITA:.
11. In a small saucepan, bring water and sugar to a boil.
12. Simmer until sugar dissolves ~ about 3 minutes ~ to make simple syrup.
13. Allow to cool to room temperature.
14. Puree watermelon, lime juice and simple syrup in a blender.
15. Strain puree through a fine sieve into a medium bowl.
16. Season with a pinch of salt, and discard solids.
17. cover with plastic wrap and freeze.
18. To serve, scrape frozen granita with a fork to create shaved ice.
19. Divide into eight bowls, and top each with a spoonful of mousse.
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