The combination of bitter Campari and sweet tangerine couldn’t be more refreshing.
Recipe information
Yield
serves 8 on it¿s own or 12 as part of fourplay
Ingredients
2 cups (470g) fresh tangerine juice
1/4 cup (50g) sugar
1/3 cup (75g) Campari
Preparation
Step 1
Put 1/2 cup of the tangerine juice in a small saucepan with the sugar and heat, stirring, until the sugar is dissolved. Combine with the remaining 1 1/2 cups juice and the Campari.
Step 2
Pour into a baking dish and freeze for at least 8 hours.
Step 3
To serve, scrape across the top of the granité with a fork to make small crystals.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
