For the preparation of this fragrant and delicious frozen dessert almond milk is mixed with almond paste, sugar and some lemon juice. Then frozen in freezer. The almond milk used in the recipe is not a popular vegan almond product, but cow’s milk, supplemented with almonds. It can be prepared in advance by welding in milk almond flour and whole almonds. The drink is very delicate, tasty with a bright characteristic aroma. Thanks to him almond granite also acquires a delicate texture similar to ice cream.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time:50 minutes Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Granite
- 1 liter almond milk recipe see below
- 60 gr almond paste
- 60 gr Sahara
- 2 tsp freshly squeezed lemon juice
Almond milk
- 2 l milk
- 450 gr almond flour
- 450 gr blanched whole almonds
- 60 gr almond essence
- 0.5 tbsp. Sahara
Recipes with similar ingredients: almond paste, almond milk, lemon juice, almond extract, almonds
Recipe preparation:
- Mix all the ingredients in a blender and beat until smooth. mashed potatoes. Strain into a stainless steel container and freeze.
- Before serving, scrape the ice with a fork and put about 120 g. in the bowl. Serve immediately.
Almond milk
In a pan, bring the milk to a slow boil. Add almond flour and whole almonds. Cook for 30 minutes. Turn off stove, cover the pan with a lid and let it brew for 20 minutes. Remove the lid and use a hand blender to whisk the mixture until homogeneous consistency. Strain through a fine sieve covered wet gauze. Stir in flavor and sugar. Set to cool in a bowl of ice.
