Rockmelon granita with whipped cream

Rockmelon granita with whipped cream

Granita al melone con panna montata

By
From
PIDAPIPÓ
Serves
4

The first time I had a granita with cream was in Italy. They put this really thick cream on top of the granita and then you eat it together. It’s such a good combination, really creamy, almost like a Weiss bar. Rockmelon is really good in granita. It’s a dense kind of fruit and the texture makes the granita less icy.

Ingredients

Quantity Ingredient
500g rockmelon, cut into small chunks
300g filtered water
200g raw sugar

Whipped cream

Quantity Ingredient
200ml pouring cream
20g icing sugar, sifted

Method

  1. Add the rockmelon, water and raw sugar to a bowl and blend with a hand-held blender until completely smooth.
  2. Pour the mixture into a pre-cooled stainless steel tray and put into the freezer. Every 30 minutes, remove and break up the ice crystals with a fork. Do this until icy and easy to scoop (this should take about 2 hours).
  3. Add the cream and sifted icing sugar to a cold mixing bowl and whisk to form hard peaks.
  4. Spoon the granita into glasses and top each with a dollop of the whipped cream. Serve with spoons and straws.
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