Granita di Mandorla con Panna Sotto e Sopra Almond Granita with Whipped Cream “Top and Bottom”

Granita di Mandorla con Panna Sotto e Sopra (Almond Granita with Whipped Cream “Top and Bottom”)

Granita di Mandorla con Panna Sotto e Sopra (Almond Granita with Whipped Cream “Top and Bottom”)

By Food & Wine
4 hours 45 minutes

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Details
  • Servings:   4
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   breakfast
  • Dish:   desserts
Cuisine
  • italian
Comments
Ingredients
  • 1 1/2 cups peeled Sicilian almonds or Marcona almonds (about 7 ounces)
  • 2 1/2 cups high-quality mineral water (such as Acqua Panna)
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 (6-inch) vanilla bean pod , seeds scraped (optional)
  • Brioche à Tête , for serving
Instructions

Granita di Mandorla con Panna Sotto e Sopra (Almond Granita with Whipped Cream “Top and Bottom”) serves 4 original recipe by Food & Wine.

View original preparation instructions

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