Always check the labels of the products you use.
Method
- 1
Heat. Place 960 ml water, 400 g almond paste and 540 ml whole milk into a large saucepan and heat gently. Mash the paste pieces with a potato masher to help them dissolve.
- 2
Steam. Take the pan off the heat as soon as the liquid starts to steam, before it boils. Leave it to cool slightly.
- 3
Blend. Use a stick blender to process the warm mixture until it is completely smooth. Pour the liquid into a muslin-lined sieve over a large bowl and let it drip through without pressing.
- 4
Freeze. Stir a pinch of ground cinnamon into the cooled liquid and pour it into a 33 x 23 cm metal tin. Place the tin in the freezer until the edges start to become icy.
- 5
Break. After about 30 min, use the back of a large spoon to break the icy edges into smaller pieces. Repeat this process several times over 2 h until the mixture forms frozen shards.
- 6
Serve. Layer some of the 60 g toasted flaked almonds into 8 glasses and fill with the granita. Finish each glass with a final topping of the remaining almonds.
Storage
Keep covered in the freezer up to 1 week; fork it again before serving.
EU nutrition claims
- Low salt: 0.09 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 101 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.6 g per serving
27.2 % of the 50 g daily maximum · 54.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- potato masher
- stick blender
- sieve lined with muslin
- large bowl
- 33 x 23 cm metal tin
- large spoon
- 8 glasses
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 256 kcal |
| Protein | 7.1 g |
| Carbohydrate | 22.8 g |
| of which sugars | 17.3 g |
| of which free sugars | 13.6 g |
| Fat | 16.3 g |
| of which saturates | 2.5 g |
| Fibre | 2.8 g |
| Salt | 0.09 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
