strawberry granita
Frank mother’s best recipe
© Bruno Schroeder / Guido
In this dessert creation, creamy woodruff mousse meets coarse ice crystals and juicy pieces of fruit. And are you already melting away?
Strawberry granita: You need this
6 servings served in 40 minutes plus chilling and freezing time
- 450 grams of strawberries
- 1 vanilla bean
- 2 tbsp sugar
- 120 ml strawberry juice
- 6 stalks of woodruff
- 120 ml white wine
- 70 g powdered sugar
- 6 sheets of gelatin
- 420 grams of yoghurt
- 320 ml whipped cream
- 4 stalks of lemon balm
- 80 grams of granola
- 50 grams of pumpkin seeds
- 1 tsp honey
Strawberry granita: Here’s how
- Wash 250 g strawberries, dab dry, clean and cut in half. Halve the vanilla bean lengthwise and scrape out the pulp.
- Lightly caramelize the sugar in a saucepan. Add strawberries, vanilla pulp, vanilla bean and strawberry juice. Cover and cook on medium for 15 minutes, stirring occasionally. Remove the vanilla pod and finely puree the stock. Pour into a casserole dish and freeze overnight for the granita in the freezer.
- Wash woodruff and shake dry. Heat white wine in a saucepan and simmer for 1 minute. Add woodruff and icing sugar, cover and leave to stand for 30 minutes. Pour the mixture through a sieve and collect the liquid.
- Soak the gelatine in plenty of cold water. Heat the woodruff brew and dissolve the squeezed out gelatine in it. Stir in 2 tablespoons of yoghurt, then mix everything with the rest of the yoghurt. Chill for 30 minutes.
- As soon as the cream starts to set, whip the whipped cream until stiff. First stir a third of it into the cream, then carefully fold in the rest. Chill the woodruff mousse in a bowl for at least 4 hours.
- Just before serving, wash the rest of the strawberries, dab dry, trim and quarter. Wash lemon balm, shake dry and pluck off the leaves. Mix the granola with the pumpkin seeds and honey and roughly scrape the granita with a fork. Arrange the granola and granita. Spread the mousse on top, decorate with strawberries and lemon balm.
Frank’s insider tip: The granita will become even grainier if you stir it with a fork in the freezer every 30 minutes.