John Myers
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Granita Alla Mandorla with Panna E Brioche
The perfect granita alla mandorla with panna e brioche recipe with a picture and simple step-by-step instructions.
For the almond granita:
- 460 g Almond paste
- 1100 ml Water
For the coffee granita:
- 250 ml Espresso
- 250 ml Water
- 70 g Sugar
For the brioche:
- 500 g Flour
- 70 g Sugar
- 90 g Butter
- 90 g Yeast cubes
- 170 ml Milk
- 2 tsp Honey
- 2 Pc. Eggs
- 1 Pc. Egg yolk
- Milk
- 250 ml Whipped cream
- Powdered sugar
For the brioche:
- Mix all ingredients together and knead into a smooth dough, add a little flour if necessary. Shape a ball and let it rest for 1 hour, covered, so that the dough can rise. Then form several balls of approx. 70 g each and small balls for the “Tuppo”, let them rise on a tray for another hour. Then brush with the egg yolk and milk mixture and bake at 170 degrees for about 25 minutes until they turn golden brown. Serve warm.
For the almond granita:
- Cut the almond paste into small pieces and puree with water and then put in the ice cream maker for 20 minutes.
For the coffee granita:
- Boil the espresso and let it cool down. Then mix with water and sugar and place in the ice cream maker for 20 minutes.
- Whip the cream and add some powdered sugar. Serve the ice cream with the cream in a glass and serve with the warm brioche.
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