When ready to serve scrape with a fork to achieve a snow / ice like texture and serve immediately on top of the strawberry jelly.
When ready to serve scrape with a fork to achieve a snow / ice like texture and serve immediately on top of the strawberry jelly.
Ingredients
- 750 g ripe strawberries quartered
- 100 g sugar
- 100 ml water
- 50 ml lemon juice
- 2 tblsp rose water
- for the granita:
- 500 ml buttermilk
- 100 ml water
- 100 g caster sugar
- 1 lemon (juice)
Method
- Place all the ingredients in a metal bowl and cover tightly with cling film.
- Place over a pot of boiling or simmering water, making sure the bottom of the bowl isn't touching the water.
- Allow to sit and steam over the water for 1 hour, ensuring the water doesn't boil dry.
- Strain gently through a sieve or cheesecloth but do not force it through as this will cause the jelly to go cloudy.
- Whilst warm, set with gelatine as per packet instructions.
- Pour into desired glasses and refrigerate until set.
For the Granita:
- Bring the sugar and water to the boil until the sugar dissolves.
- Remove from the heat; add the lemon juice and buttermilk.
- Mix well.
- Pour into a shallow tray and freeze until fully frozen.
