Granitas and Shaved Ice with Complimentary Dessert Bites

Granitas and Baked Bites

Keep it Cool

Today’s consumers are craving more than just your average cakes, puddings, and pies. A well-planned dessert captivates simple, sweet comforts in a refined, engaging way. Upgrading a typical slushy by serving granitas, a nostalgic childhood drink, can be the perfect choice for dessert.

Offering a mix of flavor profiles means that these frozen treats are sure to please. Ranging from green tea, coffee, or strawberry, balsamic, and basil, these refreshments are fresh, bright, and Instagram-worthy. For a well-rounded dessert, use high quality extracts and pantry staples from Katy’s Kitchen to add a complimentary baked treat. Try the combinations below!

 

Ice and Almond Tuile Cookies

 

Granitas and Shaved Ice with Complimentary Desserts
Green Tea, Mint and Honey Granita with Almond Tuile Cookie; Strawberry, Basil and Balsamic Granita with Chocolate Balsamic Brownie Bite; and Cold Brew Coffee Shaved Ice with Sweetened Condensed Milk Drizzle
Servings
12
Servings
12
Granitas and Shaved Ice with Complimentary Desserts
Green Tea, Mint and Honey Granita with Almond Tuile Cookie; Strawberry, Basil and Balsamic Granita with Chocolate Balsamic Brownie Bite; and Cold Brew Coffee Shaved Ice with Sweetened Condensed Milk Drizzle
Servings
12
Servings
12
Ingredients
Green Tea, Mint and Honey Granita
Strawberry, Basil and Balsamic Granita
Chocolate Balsamic Brownie Bites
Cold Brew Coffee Shaved Ice
Servings:
Units:
Instructions
For the Green Tea, Mint and Honey Granita
  1. In a saucepan over medium-high heat, add sugar, honey and water; bring to a boil. Remove from heat; add tea bags and mint. Allow tea bags to steep for 10 minutes and mint to steep for 30 minutes. Strain and cool to room temperature.
  2. Pour mixture into hotel pan and place in the freezer. After 30 minutes, remove pan and scrape any ice crystals that have formed, combining them with unfrozen syrup. Return to freezer; repeat process until completely frozen into ice crystals and combined. Yield: 12 (6 ounce) servings.
For the Almond Tuiles Cookies
  1. In a bowl, sift together powdered sugar and cake flour. Slowly add egg, egg whites and almond extract. Add butter and stir to combine. Gently fold in sliced almonds.
  2. With a ½-ounce scoop, drop batter onto sheet tray lined with a Silpat®. Even the scoops of batter out with an offset spatula.
  3. Lightly spray a rolling pin with pan spray and set aside. Bake tuiles in a 350°F oven 10 minutes or until edges are golden brown. Working quickly, remove cookies with a spatula and lay over the rolling pin. Allow to cool, remove and store in airtight container. Yield: 48 cookies.
For the Strawberry, Basil and Balsamic Granita
  1. In a saucepan over medium-high heat, add water and sugar; bring to a boil. Remove from heat; add basil and steep 30 minutes. Strain and cool to room temperature.
  2. In a blender, purée strawberries and balsamic vinegar until smooth; add to simple syrup and stir to combine.
  3. Pour mixture into hotel pan and place in the freezer. After 30 minutes, remove pan and scrape any ice crystals that have formed, combining them with unfrozen syrup. Return to freezer; repeat process until completely frozen into ice crystals and combined. Yield: 24 (6 ounce) servings.
For the Chocolate Balsamic Brownie Bites
  1. Line a ¼ sheet tray with parchment; lightly spray with pan spray.
  2. Melt butter and chocolate over a double boiler, stirring often until melted. Remove from heat; stir in sugar, brown sugar and salt. Add eggs, vinegar and vanilla extract; mix until combined. Sift cake flour over the mixture and stir until just combined. Stir in chocolate chips.
  3. Pour batter into prepared sheet tray; bake in a 350°F oven 30 minutes or until a toothpick comes out clean. Cool and cut into 2x2-inch squares. Dust with powdered sugar before serving. Yield: 24 brownies.
For the Cold Brew Coffee Shaved Ice
  1. In a large container, combine 10 cups water and coffee. Cover and refrigerate 12 hours.
  2. In a saucepan over medium-high heat, add sugar and ½ cup water; bring to a boil. Remove from heat and cool.
  3. Strain coffee into a large container; add simple syrup and stir to combine. Cool until ready to use.
  4. In a blender, pulse ice in batches until it looks like snow. Pour 2 ounces of coffee mixture over 4 ounces of crushed ice and drizzle with ¾ ounce sweetened condensed milk. Yield: 9 cups shaved ice and 10 cups syrup (24 servings).
To Serve
  1. Scoop Green Tea, Mint and Honey Granita into desired serving dish and garnish with Almond Tuile Cookie.
  2. Scoop Strawberry, Basil and Balsamic Granita into desired serving dish and garnish with Balsamic Brownie.
  3. Scoop ice into desired serving dish and pour coffee mixture and sweetened condensed milk over top.

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