November 30, 2018

GRANITA DI MANDORLA (AUTHENTIC SICILIAN RECIPE)

Granita made with home made marzipan

The perfect post-christmas dinner treat – A very easy and gorgeous granita di mandorla recipe from Sicily.

 

Granita di Mandorla: A Sicilian Delight for Your Christmas Dinner

When it comes to Sicilian cuisine, there are a few specialties that stand out. One of these is Granita di Mandorla, a refreshing and delightful dessert that is traditionally enjoyed for breakfast with a warm brioche. But did you know that this sweet treat can also be the perfect ending to your Christmas dinner?

This delicious dessert is incredibly easy to make, but it’s important to start with the best quality almond paste you can find. The almond paste sold in England is often loaded with sugar (with a content superior of almonds by more than half,) and lacks the nutty hint that is so essential to this dish. But lucky you, I propose you a delicious home made below!

 

 

The History of Granita di Mandorla

The origins of this traditional Sicilian dessert date back to the Arab domination of the island, when almonds were first introduced to the region. The Arab influence can still be seen in many Sicilian dishes, including this one.

Almond trees are plentiful in Sicily, and the nuts are a popular ingredient in many desserts. Granita di Mandorla, in particular, has become a beloved staple in Sicilian cuisine.

 

How to Serve Granita di Mandorla

Traditionally, Granita di Mandorla is served with a warm brioche for breakfast. But if you’re looking for a light and refreshing dessert to serve after your Christmas meal, this granita is the perfect choice.

While some might be tempted to serve a heavy, rich dessert after a big meal, the light and delicate flavour of this granita is the perfect way to finish off the feast. And since it’s so easy to make, you won’t have to spend hours in the kitchen to create something delicious and memorable.

So why not give it a try and experience a taste of Sicilian tradition for yourself?

 

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.

Happy cooking and bonne dégustation!

Sixtine ;)

Authentic granita di mondorla

GRANITA DI MANDORLA (AUTHENTIC SICILIAN RECIPE)

Sixtine
The perfect post-christmas dinner treat - A very easy and gorgeous granita di mandorla recipe from Sicily.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine Italian

Ingredients
  

  • HOME MADE ALMOND PASTE
  • Made 250 g
  • 200 g ground almonds
  • 80 g icing sugar
  • 30 ml water
  • GRANITA
  • 80 g caster sugar
  • 40 cl still water
  • 250 g finest almond paste

Instructions
 

  • ALMOND PASTE
  • Roast the almond in the oven for 10 minutes at 150 °C.
  • Leave it to cool down then combine with the icing sugar.
  • Add the water and mix well until smooth.
  • Shape it as a log. Set aside in the fridge.
  • GRANITA
  • Put the sugar in a saucepan with the water to prepare a syrup.
  • Dissolve the sugar without bringing it to a boil.
  • Meanwhile cut the almond paste into pieces.
  • Once the syrup is obtained, remove the pan from the heat and add the pieces of almond paste.
  • Stir well, until all pieces of almond paste are completely dissolved in the syrup.
  • Filter the preparation obtained in a fine strainer to eliminate any lumps.
  • Transfer the preparation to a freezer-proof container and put it in the freezer for at least 2-3 hours.
  • Stir every 30 minutes with a fork.
  • Take the almond granita out of the freezer 10 minutes before serving.
Keyword almond, delicious, dessert, easy recipe, granita, Italy, vegan

 




Voici un granite, un dessert ou bien un trou normand (palate cleanser en anglais ou le très charmant nettoyage de palais, on reconnait la subtilité anglo-saxonne…). Un must dans la cuisine sicilienne! Je vous conseille à ce sujet, de réaliser votre pâte d’amandes. Si facile et si delicieuse… 
Pâte d’amandes maison
Pour 250 g de pâte d’amande
200 g de poudre d’amande
80 g de sucre glace
30 ml d’eau plate
Torréfiez la poudre d’amande au four 10 minutes à 150 °C.
Laissez refroidir puis mélangez-la avec le sucre glace.
Ajoutez l’eau puis amalgamez bien le tout jusqu’à obtenir une pâte homogène.
Formez un rouleau. Filmez-le et réservez au réfrigérateur. 
Granite de pâte d’amandes
Pour un récipient moyen
80 g de sucre
40 cl d’eau
250 g de pâte d’amandes (recette ci-dessus ou du commerce)
Chauffez le sucre et l’eau dans une casserole afin d’obtenir un sirop sans toutefois le porter à ébullition.
Pendant ce temps, coupez la pâte d’amandes en morceaux.
Lorsque le sirop est obtenu, retirez la casserole du feu et déposez-y les morceaux de pâte.
Mélangez jusqu’à dissolution complète de la pâte.
Filtrez la préparation dans une passoire afin d’éliminer d’éventuels petits morceaux.
Transférez la mixture dans un récipient peu profond et entreposez-le au congélateur pour 2-3 heures.
Remuez et grattez les pourtours glacés vers le centre avec une fourchette toutes les 30 minutes. 
Sortez le granite du congélateur 10 minutes avant de le servir.
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