![]() ![]() Disturbing the mixture as it froze (method 1) gave a fluffier texture to the granita. The main difference was the size of the ice crystals. ![]() This method worked well too and I think is especially handy if you only want to enjoy one serving at a time. The second method was letting the pureed mixture freeze completely overnight then roughing up the surface right before serving. ![]() Every thirty minutes I used a fork to rake over the semi-frozen granita so that I created icy crystals.
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