| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 1/4 |
|
A large watermelon; cut into chunks |
| 1 1/2 |
c |
Water |
| 1 |
c |
Sugar |
| 2 |
c |
Watermelon juice |
| 1 |
qt |
Cream |
| 2 |
c |
Milk |
| 5 |
tb |
Sugar |
| 5 |
|
Gelatin sheets |
INSTRUCTIONS
FOR THE GRANITA
FOR THE PANNA COTTA CREAM
To make the granita, bring water and sugar to a boil, remove from the heat
and allow to cool. Mix with the juice and pour into a loaf pan. Place in
freezer and stir with a fork every hour or so until mixture resembles
frozen slush.
To make the panna cotta, scald cream and milk together with sugar. Soften
the gelatin in cold water, drain well, and add to hot milk. Strain and
cool.
To assemble: In a tall parfait glass, layer the watermelon chunks, the
cream, more chunks and finally the granita.
Yield: 4 servings
Suggested drink: Asti, Michele Chiarlo
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4918
Converted by MM_Buster v2.0l.
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