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This simple
granite, fragrant with mango and passion fruit, is perfect
for people who like frozen deserts but don’t have, or
don’t want to bother with, an ice cream machine. To make
it, you prepare a puree, freeze it overnight on a tray,
scrape it into tuile or pretty dishes, and that’s it. The
secret ingredient in this, if there is one, is Champagne; it
provides a burst of sophisticated flavor that people really
love. (You could, however, omit it, in which case the
granite will freeze a bit harder.) Serve this to end a meal
of rich dishes, or between courses as a palate
cleanser—it’s light and refreshing
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Ingredients
8 passion
fruits or the juice of 3 limes
2 mangoes, peeled, 1 1/2 chopped roughly, 1/2 sliced thinly,
for garnish
2 cups fresh orange juice
1/2 cup Blanc de Blanc or other Champagne
Zest of 2 oranges, 1 tablespoon reserved for garnish
4 tuile bowls
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Directions
1. Cut the
shell tip from each passion fruit and scrape the pulp into a
sieve placed over a bowl. Using a rubber spatula, press down
on the pulp to extract the juice in the bowl. Discard the
pulp and seeds.
2. Place the chopped mango in a food processor and puree
until very smooth. Add the passion fruit juice (or lime
juice), orange juice, wine, and orange zest, and pulse twice
to incorporate. Transfer the mixture to a 10x10 inch pan.
Freeze overnight.
3. If using tuile bowls, with the side of a fork, scrape a
small amount of the granite onto the centers of 4 plates and
top with the bowls (the granite will anchor them). Scrape
additional granite into the bowls. Alternatively, scrape
granite into serving dishes. Garnish with the mango slices
and reserved orange zest and serve.
Ming's Tip: Passion fruit is available
year-round. Look for specimens that are large and heavy, a
sign that they're filled with pulp. The fruit should be
relatively soft and sound sloshy when shaken.
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