WATERMELON & MINT GRANITA
PREPARATION 15 MINUTES PLUS COOLING & FREEZING
2 large bunches mint, picked
250g glucose syrup plus 2 tablespoons extra 1kg watermelon, skin off, pips removed 70ml lemon juice
50ml lime juice
Heat a small saucepan of water and have a bowl of iced water at the ready. When the water is boiling, drop the mint in and leave for 30 seconds. Quickly strain and place the mint into the iced water – this stops it from cooking any further and sets the vibrant green colour. Take out of the water and squeeze gently. Put the mint and 2 tablespoons glucose syrup in a blender and process until smooth and dark green. Set aside.
Place the watermelon in a blender and process until liquid. Put into a pan and heat, then add the rest of the ingredients, except the mint syrup. Stir until the glucose syrup is dissolved. Cool completely then place in an ice-cream churner and follow the manufacturer’s instructions to churn until frozen. It will be quite icy, but don’t worry – it’s a granita.
Remove from the churner and put in a freezer-proof container. Generously spoon in the mint syrup and swirl around for contrast of colour. Place in the freezer. Before serving, remove from the freezer and leave for 5 minutes to soften slightly. After 5 minutes, take a fork and ruffle the surface to create icy shards. Serve immediately.
MAKES ABOUT 1 LITRE, 6-8 SERVES / PREPARATION 20 MINUTES PLUS COOLING
450ml milk 450ml cream 9 egg yolks 200g caster sugar
Place the milk and cream in a large saucepan and heat gently to simmering point. Put the egg yolks and sugar in a large bowl and whisk until the sugar is incorporated. When the milk mixture is hot, gently pour onto the egg mix and whisk together. Pour back into the saucepan and reheat, stirring all the time until it starts to thicken (if you have a thermometer, then 86°C is what you need). Take off the heat and sieve into a container for further use. Make sure the ice cream base is completely cold before adding your flavours and placing it in the ice-cream churner.
PREPARATION 5 MINUTES PLUS FREEZING
For this ice cream you can use any marmalade you wish, but the chunkier the better as it adds a contrast of texture to the ice cream.
400g marmalade (see recipe below) 1 quantity ice cream base
(see recipe page 114)
Mix the marmalade into the ice cream base and whisk until thoroughly mixed.
Place in the ice-cream churner and follow the manufacturer’s instructions. When churned, put in a freezerproof container and freeze. It is quite a soft ice cream, due to the extra sugar, so there is no need to take it out of the freezer before you eat it.