NOT SO NAUGHTY desserts
ORANGE-POMEGRANATE AND CHOCOLATE GRANITAS
PREP TIME 25 MINUTES (+ COOLING & FREEZING) SERVES 6
2 large pomegranates (860g)
2 cups (500ml) fresh strained orange juice
1 cup (360g) rice malt syrup
1 vanilla bean
3 cups (750ml) water
1 cup (100g) cacao powder
1/2 cup (125ml) pouring cream
1 For orange-pomegranate granita, cut or tear pomegranates in half crossways; scoop seeds out and place in a food processor. Pulse for 10 seconds or until juice from seeds is released. Strain juice through a fine sieve over a medium bowl; you will need 2/3 cup (160ml) juice for the recipe.
Pour measured pomegranate juice, orange juice and ½ cup (180g) of the syrup into a medium saucepan. Bring to the boil over high heat, stirring until syrup dissolves. Pour mixture into a
You’re reading a preview, subscribe to read more.
Start your free 30 days