CHEF

The Herald Magazine - - CONTENTS - Graeme Cheev­ers is head chef at Martin Wishart at Loch Lomond within Cameron House Ho­tel. Visit mwlochlomond.co.uk or call 01389 722504

A Si­cil­ian dessert that will take the sting out of the sun

IN com­mon with their south­ern Euro­pean neigh­bours Si­cil­ians have been ex­pe­ri­enc­ing ex­cep­tion­ally hot weather lately. Even on a typ­i­cal sum­mer’s day tem­per­a­tures on the is­land soar way above any­thing we see in Scot­land, so you can be con­fi­dent that granita, the clas­sic dessert from Si­cily, is as re­fresh­ing a treat as you are ever likely to ex­pe­ri­ence.

You’ll need a veg­etable or fruit juicer to make this week’s recipe, which features what on the sur­face seems an un­usual com­bi­na­tion. I’d urge you to give it a whirl, though – the flavours are out of this world. 250g pas­sion fruit puree 100g sugar 50ml lemon juice 4 sheets of gela­tine 4 cu­cum­bers 100g creme fraiche Start by mak­ing the granita. Place the pas­sion fruit puree in a mix­ing bowl. Bring 70g sugar and 200ml wa­ter to the boil in a small pan then re­move the pan from the heat and pour the con­tents over the puree. Add 20ml lemon juice, stir well and al­low the liq­uid to cool.

Once cool, trans­fer the liq­uid to a plas­tic con­tainer and place it in the freezer for four to six hours, break­ing and scrap­ing it with a fork ev­ery hour un­til large ice crys­tals have formed.

Place the gela­tine sheets in a con­tainer of cold wa­ter un­til soft.

Peel the cu­cum­bers and chop half of one cu­cum­ber into 1cm dice, plac­ing these in the bot­tom of four serv­ing glasses.

Juice the re­main­ing cu­cum­bers then mea­sure out 300ml of cu­cum­ber juice and set aside.

Add the re­main­ing 30g sugar and 30ml lemon juice to a small saucepan along with 70ml wa­ter and bring to a sim­mer on a medium heat be­fore re­mov­ing it from the heat and stir­ring in the gela­tine. Now mix this into the cu­cum­ber juice.

Pour the liq­uid into serv­ing glasses and re­frig­er­ate for four to six hours or un­til set.

Once it’s set, spoon a gen­er­ous amount of creme fraiche over the jelly and top with the granita.

PHO­TO­GRAPH: ALAN DON­ALD­SON

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