Almond granita in a caramel-sesame basket (Granita di mandorle in croccante di sesamo)

Almond granita in a caramel-sesame basket (Granita di mandorle in croccante di sesamo)

Category: Confectionery

Kitchen: italian

Ingredients
for granite:
peeled almonds	300 g
sugar	100 g
orange blossom water	4 tbsp. l.
for the basket:
sesame seeds	80 g
sugar	200 g
almond oil

Cooking method

• Peel the almonds. To do this, put it in boiling water for 1-2 minutes, then drain. After that, the skin will easily peel off the almonds.
• 
• Grind the almonds in a blender with 100g of sugar with orange blossom water (I took regular freshly squeezed orange juice instead) until you get a smooth mixture.
• 
• Now we prepare the almond milk.
• Add 120 ml of water, mix in a blender. Then we squeeze through cheesecloth or cloth, which will filter the milk from the almond \ "cake \".
• Here is the first serving of filtered milk:
• 
• Pour 90 ml of water into the "cake" again, mix again in a blender, filter the resulting almond milk again.
• Here is a photo of milk in a blender:
• 
• Pour the resulting almond milk into a bowl that can be placed in the freezer and put into the freezer. When the liquid begins to thicken (after about 30 minutes), break the ice formed with a fork, put it back in the freezer).
• 
• Do this approximately every 30-40 minutes so that the granite will freeze more evenly. If you miss the moment and your milk freezes completely, it's okay, you can melt it a little and grind it into fine ice.
• Cooking a sesame basket.
• Fry the sesame seeds.
• 
• Cook the caramel syrup.
• In a saucepan, melt the sugar with four tablespoons of water and set over low heat.
• 
• Sugar will first boil, then it will begin to change color and thicken.
• 
• When the sugar becomes a beautiful amber color, add the sesame seeds.
• 
• Cook for about 30 more seconds, stirring, then quickly pour over 6 pieces of baking paper (for 6 baskets), quickly spreading it out with a spoon to make a circle about 12 centimeters in diameter. Next, you need to bend the paper, for example, onto a teacup, but not immediately, but letting it harden a little (but not to the point of hardness, otherwise when we bend the paper in the shape of a cup, the caramel will break) so that when we place it on the cup, it does not run down the paper. Unfortunately, I forgot to make a photo of caramel on paper on a flat surface, I was so worn out by that moment and was afraid to miss the moment when it would have to be placed on the cup. Here is a photo already on the cup.
• 
• Allow to harden properly. I left the baskets for 6 hours. Then we separate the paper from the baskets. If the paper comes off, you can slightly moisten it with a damp paper towel, then it will be easy to leave from the basket.
• The basket is ready.
• 
• 
• Here is a close-up photo
• 
• As soon as our granite is ready, we put it in baskets and decorate, for example, with orange peel or almond petals.
• 
• The recipe is taken from here: 🔗

The dish is designed for

6 servings

Note

Granita is a Sicilian dessert, finely crushed fruit ice with sugar.

Most of all I suffered with caramel syrup. First, I took ordinary white sugar, when I boiled it, it immediately crystallized into a lump and did not darken at all.
After reading on the Internet why caramel may not be cooked, I decided to take brown sugar and add lemon juice (freshly squeezed) when cooking, it should prevent premature crystallization of sugar during cooking.But the first time he refused to turn into caramel for me, he also curled up into a ball, and this time with sesame seeds together when I poured it onto paper. I again poured the lump from the paper into the pan, added a little water, even more lemon juice (he made the caramel very tasty, don't be afraid to overdo it), and again began to heat it. This time it worked out. The moment when it is necessary to pour the caramel onto the paper, I checked this: drop a drop of syrup into a cup of cold water, the drop should turn into a dense solid ball.
The taste of the caramel turned out to be lemon, very unusual and tasty

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Class !!!!

[Marina]

Marina, super! Great recipe!

Marina, can you eat this little basket, or is it like a candy cane (maybe you need to crush it)?

Marina, can you eat this little basket, or is it like a candy cane (maybe you need to crush it)?

Alexandra, it turns out like a lollipop, delicious, tasty But you don't need to crush it, I still didn't have it like granite, you could have made a little effort to break off a piece :-)

Thanks for your experience! I came across a similar recipe and I doubted about such caramel ...

Alexandra, don't hesitate. Very tasty. Well, you may have to get the hang of it and pick up sugar, or maybe you will be lucky the first time

Marish, I'm taking them to the bookmarks Thank you, very interesting baskets

I have no words! super idea .. took it to my bookmarks

Girls, thank you all for your kind words and thanks

Marina, thanks for the interesting recipe.
Can you clarify? I see almond butter for baskets in the ingredients, but I got lost in the description. At what stage and where is it used?

Marina, thanks for the interesting recipe.
Can you clarify? I see almond butter for baskets in the ingredients, but I got lost in the description. At what stage and where is it used?

Anya, thank you for your care. I didn’t use oil myself, so I forgot to write about it. In the original recipe, they need to grease the basket after they put it on the cup (I don't quite understand why, but in translation this is how it turns out). Maybe it meant that it is necessary to grease the paper itself with oil before pouring the caramel-sesame mixture into it, so that the paper later separates easier.
But I got out of the situation by lightly smearing the paper with a damp paper towel, after which the paper was perfectly separated from the basket.