Light and refreshing, icy and creamy, this granita-semifreddo combo is a textural delight. And the flavor combo is killer. It’ll wake up your taste buds and end your meal on a high note.
- 1 1/3 cup sugar
- 1 ½ cup hot water
- 3 cups fresh grapefruit juice (you’ll need 4 large grapefruits)
- ¼ cup Campari
- 1 pinch of salt
- 2 cups heavy cream
- 3 eggs
- 2 yolks
- 3/4 cup sugar
- 1 pinch salt
- 1 ½ cup plain whole-milk Greek yogurt
- In a large saucepan, stir together the sugar and hot water to dissolve the sugar. If needed, heat gently to dissolve the sugar, but don’t let it boil – you don’t want to let much water evaporate.
- Stir in the juice, Campari, and salt.
- Transfer to a baking dish (a 2-quart 7x11” Pyrex pan works perfectly) and freeze, raking with a fork every half hour until the mixture is frozen. (Note: If you’re making the granita in advance, you can rake it up and store in quart containers until you’re ready to assemble.)
- Whip heavy cream to soft peaks. Place in the fridge to chill.
- Bring a large saucepan with a few inches of water in it to a gentle simmer. Place a bowl over it (the bottom should not touch the water), and whisk together eggs, yolks, sugar, and salt until mixture reaches 170F (hot to touch), about 5 minutes. It should be thickened like pancake batter.
- Transfer to a mixer bowl and whisk on high until cool and tripled in volume, about 6 minutes.
- Fold in the yogurt. Fold in the whipped cream. Fill your dessert glasses about halfway and freeze.
- Fluff up the granita by raking it with a fork. Spoon into the glasses, over the layer of yogurt semifreddo. Garnish with a slice of grapefruit, candied kumquat, or sprig of mint if you’d like!
(Adapted from Locanda)
Recipe Source: LickMySpoon.com.
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