Grapefruit-Campari Granita With Vanilla Whipped Cream
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
For granita: Combine 1 cup grapefruit juice and sugar in medium saucepan
2
Stir over medium heat until sugar dissolves
3
Increase heat and bring to boil
4
Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel
5
Pour mixture into 11x7x2-inch glass baking dish or metal baking pan
6
Cover and freeze until firm, at least 8 hours or overnight
7
DO AHEAD: Can be made 3 days ahead
8
Keep frozen
9
Using sharp knife, cut off all peel and white pith from 4 grapefruits
10
Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl
11
Squeeze any remaining juice from membranes into bowl
12
DO AHEAD: Can be made 4 hours ahead
13
Cover; chill
14
Combine 1 cup grapefruit juice and sugar in medium saucepan
15
Stir over medium heat until sugar dissolves
16
Increase heat and bring to boil
17
Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel
18
Pour mixture into 11x7x2-inch glass baking dish or metal baking pan
19
Cover and freeze until firm, at least 8 hours or overnight
20
DO AHEAD: Can be made 3 days ahead
21
Keep frozen
22
Using sharp knife, cut off all peel and white pith from 4 grapefruits
23
Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl
24
Squeeze any remaining juice from membranes into bowl
25
DO AHEAD: Can be made 4 hours ahead
26
Cover; chill
27
For vanilla whipped cream: Combine whipping cream, crème fraîche, and powdered sugar in medium bowl
28
Scrape in seeds from vanilla bean; reserve bean
29
Using electric mixer, beat mixture until soft peaks form
30
Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours
31
DO AHEAD: Can be made 4 hours ahead
32
Keep chilled
33
Remove vanilla bean and rewhisk cream mixture until thick before using
34
Using fork, scrape surface of granita to form icy flakes
35
Divide grapefruit segments and juices from bowl among 6 dessert glasses
36
Divide granita among glasses
37
Top each with large dollop of vanilla whipped cream and serve immediately
38
Combine whipping cream, crème fraîche, and powdered sugar in medium bowl
39
Scrape in seeds from vanilla bean; reserve bean
40
Using electric mixer, beat mixture until soft peaks form
41
Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours
42
DO AHEAD: Can be made 4 hours ahead
43
Keep chilled
44
Remove vanilla bean and rewhisk cream mixture until thick before using
45
Using fork, scrape surface of granita to form icy flakes
46
Divide grapefruit segments and juices from bowl among 6 dessert glasses
47
Divide granita among glasses
48
Top each with large dollop of vanilla whipped cream and serve immediately