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Grapefruit and Gin Granita with Fennel Shortbread

Serves: 8Category: Biscuit Recipe course: DessertMachine: MixerTotal time (min.): 230
grapefruit-and-gin-granita-with-fennel-shortbread.png grapefruit-and-gin-granita-with-fennel-shortbread.png

Wow your guests with this simple yet impressive dinner party dessert. You can use a Citrus Juicer attachment, if you have one, to juice grapefruit.

Ingredients

Tools

Method

  1. Add grapefruit juice, grapefruit, sugar, fresh rosemary, ginger, star anise pod and honey to a clean saucepan
  2. Heat until sugar has dissolved while stirring occasionally - medium heat
  3. Simmer until reduced by half while stirring occasionally - 10 min, medium heat
  4. Remove from the heat
  5. Let cool - 20 min
  6. Strain mixture into large mixing bowl through a sieve
  7. Use a spoon to press on any solids to extract all the flavour, discard any leftover solids
  8. Add gin, aperol and water to the large mixing bowl
  9. Stir until combined
  10. Pour the mixture into a shallow, freezer-proof tray
  11. Cover with plastic wrap
  12. Chill in freezer - 1 hr
  13. Remove from freezer
  14. Using a fork, scrape the mixture breaking it up
  15. Chill in freezer - 1 hr
  16. Attach K Beater
  17. Add unsalted butter and caster sugar to the Kenwood Bowl
  18. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
  19. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
  20. Then add all purpose flour, rice flour and fine sea salt to the Kenwood Bowl
  21. Mix with splashguard fitted - 1 min, Speed 2
  22. Transfer dough to work surface
  23. Shape into a square
  24. Wrap with plastic wrap
  25. Chill in fridge - 30 min
  26. Pre-heat oven - 140°C
  27. Line a clean baking tray with parchment paper
  28. Remove the chilled dough from the fridge
  29. Roll out until 1/8" (5mm) thick
  30. Cut into rectangles
  31. Place shaped dough on baking tray
  32. Sprinkle with fennel seeds
  33. Bake - 25 min, 140°C
  34. Remove from oven
  35. Sprinkle with sugar
  36. Set aside and let cool
  37. Transfer the granita to serving glasses
  38. Top with fresh rosemary
  39. Serve

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