THE DAIRY KITCHEN
Minted Milk Granita with Vanilla Roasted Rhubarb
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
25 MINS
Granita's have recently come back into fashion and they should have never left. So refreshing and full of flavour, they will satisy any guests.
Ingredients
500ml Pura Whole Milk1/2 cup caster sugar
2 tablespoons finely chopped fresh mint
1 bunch rhubarb, cut into 5cm lengths
3/4 cup caster sugar, extra
2 teaspoons vanilla bean paste
3/4 cup orange juice
Method
- Combine milk and sugar in a small saucepan and stir over low heat until sugar dissolves. Cool slightly, stir in mint and pour into a shallow container, cover and freeze for 1-2 hours. Using a fork, flake mixture to break up any ice crystals that begin to form. Re-freeze for a further 3 hours, flaking another 1-2 times, until frozen.
- Place rhubarb into an baking paper lined ovenproof dish and sprinkle with sugar, then pour over combined vanilla bean paste and orange juice. Roast at 170°C for 20 minutes or until rhubarb is just tender. Cool and refrigerate until required.
- To serve, spoon some rhubarb and syrup into serving glasses. Using a fork "rake" over the frozen granita mixture until you have snow like flakes. Spoon granita onto the rhubarb and serve immediately.
