Almond granita ‘affogato’
Sicilian chef Alfio Laudani shares a make-ahead dessert perfect for hot summer days. Almond granita is topped with a gorgeous espresso foam.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Ice cream maker
- Stand mixer
- Blender
- Food processor
- Fine-mesh sieve
- Instant-read thermometer
- Ice cream scoop
- Oven
- Baking sheet
- Refrigerator
- Freezer
- Airtight container
- Pitcher
- Saucepan
- Mixing bowl
- Fork
- Spoon
- Serving bowl
Ingredients
- 350g blanched almonds
- 350g caster sugar
- 1 litre warm water
- Brioche buns to serve (warm from the oven, ideally)
- Icing sugar to dust
- 185g espresso (or 20g instant coffee mixed with 165ml water)
- 1 gelatine leaf
- 100g soft brown sugar
- ½ vanilla pod, seeds scraped
- Specialist kit
- Probe thermometer
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