Praline Granita
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
A refreshing dessert of creamy praline granita, perfect for warm weather.
Ella x
Ingredients
- 400 ggranulated sugar
- 400 mlwater
- 200 gpraline syrup
- 300 mlalmond milk
- 120 gunsalted butter
- 120 gheavy cream
- 3 eggsegg yolks
- 1 mLvanilla extract
- 6 gsalt
Detail level
Instructions
- 1
Combine sugar, water, and praline syrup in a saucepan. Heat over medium heat, stirring until sugar dissolves.
Tip: Use a candy thermometer to ensure the syrup reaches 150°C.
- 2
Remove from heat and stir in almond milk, butter, and heavy cream until well combined.
Tip: Make sure to whisk thoroughly to avoid lumps.
- 3
In a separate bowl, whisk together egg yolks and vanilla extract.
Tip: Temper the egg yolks by gradually adding the warm milk mixture, whisking constantly.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
Tip: Be patient and stir constantly to avoid scorching.
- 5
Strain the mixture into a bowl and let it cool to room temperature.
Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Pour the mixture into a 9x13 inch baking dish and freeze until set, about 2-3 hours.
Tip: Use a fork to scrape the mixture and form crystals, then repeat the process every 30 minutes until desired consistency.
- 7
Scrape the mixture with a fork to form crystals and transfer to a serving dish.
Tip: Serve immediately and enjoy!
- 8
Optional: Garnish with toasted almonds or praline sauce for added texture and flavor.
Tip: Get creative and make it your own!
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