Pinot Noir Granita W/Fresh Summer Raspberries and Black-Pepper
Ready In: 24 hrs 8 mins
Serves: 5
Ingredients
For Granita
- 1⁄2 cup plus 2 tbsp. fresh-squeezed lemon juice
- 3⁄4 cup fresh-squeezed orange juice
- 1 (750 ml) bottle excellent-quality pinot noir wine
- 2 1⁄2 cups water
- 1 1⁄4 cups superfine sugar
For Tuiles
- 2 tablespoons unsalted butter, room temperature
- 1⁄2 cup granulated sugar
- 3 egg whites
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup flour
- 2 teaspoons fresh ground black pepper
Garnishment
- 3 1⁄2 pints fresh raspberries
- 5 sprigs of fresh mint (to garnish) (optional)
Directions
- To prepare granita: Pass lemon and orange juices through a fine-mesh strainer and into a large, shallow, nonreactive container that can be frozen (stainless steel works well). Add wine to juice.
- In a medium saucepan over medium heat, combine water and superfine sugar and bring to a boil, washing down sides of pan with water and a pastry brush to prevent crystals from forming. Add hot syrup to juice-wine mixture and mix well. Freeze overnight. Scrape granita with a large metal spoon and re-freeze for at least two hours.
- To prepare tuiles: In the bowl of an electric mixer, cream butter and granulated sugar on medium speed for 10 minutes, until fluffy and very light. Add egg whites, one at a time, scraping bowl after each addition. Add vanilla extract and mix well.
- In a small bowl, combine flour and pepper and add to butter mixture all at once, mixing until just combined. Chill batter for at least two hours.
- Preheat oven to 350 degrees. On a parchment-lined baking sheet, take teaspoon-size pieces of dough and flatten with a small offset spatula into a very thin layer, making random shapes that will fit inside a wine glass as a garnish. Bake approximately 8 minutes or until golden brown. Remove from baking sheet to wire rack and cool completely.
- To assemble: Spoon a little of frozen granita (mixture should be slushy ice crystals) into frozen glasses and add 3 or 4 raspberries, then add more granita and more raspberries in layers until glasses are 7/8 full. Garnish with mint sprigs and one black-pepper tuile per glass. Serve immediately.
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