English strawberry granita with arabesque wafer
by
Greg Malouf's sublime rose-scented strawberry granita is served with a crunchy cocoa and orange wafer. Locally grown strawberries are one of the real joys of an British summer, so be sure to serve this granita recipe when English strawberries are at their peak, in June and July.
Ingredients
Strawberry granita
- 300g of English strawberries , puréed, a few extra for garnish
- 120ml of water
- 25g of liquid glucose
- 1 tsp rose water
Arabesque wafers
- 250g of icing sugar
- 100g of unsalted butter
- 100ml of orange juice
- 80g of plain flour
- 25g of cocoa powder
Method
1
For the strawberry granita, bring the water to the boil in a saucepan. Once boiling, add the glucose and stir to dissolve
- 120ml of water
- 25g of liquid glucose
2
After 2-3 minutes, remove from the heat and allow to cool. Add the strawberry purée and the rose water to the pan. Mix well then place in a suitable container, store in the freezer until required
- 300g of English strawberries
- 1 tsp rose water
3
For the arabesque wafers, preheat the oven to 180°C/gas mark 4. In a pan, melt the butter and mix together with orange juice and icing sugar
- 250g of icing sugar
- 100g of unsalted butter
- 100ml of orange juice
4
Stir in the sifted flour and cocoa powder. Once thoroughly mixed, spread finely onto a non-stick baking sheet. Transfer the baking sheet to the oven and cook for 8-10 minutes or until lightly coloured with bubbles appearing. Remove from the oven and set aside to cool
- 80g of plain flour
- 25g of cocoa powder
5
Remove the strawberry granita from the freezer. Break up the strawberry granita with a fork to achieve a snow-like texture. Place into a suitable bowl or glass and top with some fresh strawberries
6
To serve, break the wafer into suitably sized pieces. Arrange the wafers next to the strawberry granita and serve
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English strawberry granita with arabesque wafer
