Salted Caramel Granita

Instructions

1. 1

   In a large saucepan, combine sugar and 150ml water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid stirring too vigorously, as this can cause the sugar to crystallize.

2. 2

   Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.

   Tip: The ideal temperature for caramelization is between 160°C and 170°C.

3. 3

   Once the mixture reaches 170°C, remove from heat and slowly pour in the egg yolks, whisking constantly.

   Tip: Be cautious, as the mixture will bubble and steam vigorously.

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and turns a deep amber color.

   Tip: This should take about 10-15 minutes.

5. 5

   Remove from heat and stir in the butter and heavy cream until fully incorporated.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Strain the caramel mixture into a clean bowl and whisk in the salt and caramel sauce.

   Tip: This will help to create a smooth and creamy texture.

7. 7

   Pour the mixture into a shallow metal pan and place in the freezer.

   Tip: Stir the mixture every 30 minutes until it has reached the desired consistency.

8. 8

   Once the granita has reached the desired consistency, scrape it with a fork to create a slushy texture.

   Tip: This will help to create a smooth and even texture.

9. 9

   Just before serving, sprinkle with sliced almonds and serve immediately.

   Tip: The granita will begin to melt and become slushy as it sits at room temperature.