"Orange and saffron is one of my favourite combinations and the method of blending this with ice is a quick and simple way to make a fresh and aromatic granita," says Quade. "The lemon-pressed extra-virgin olive oil adds an earthy, creamy element to the natural yoghurt, making it a great partner to the acidic granita. A lovely dish to end a hot February evening."
- 1 orange, segmented, seeds discarded
- 20 gm organic activated almonds, coarsely chopped (see note)
- To serve: lemon balm (optional) and lemon-pressed extra-virgin olive oil (see note)
- 450 gm natural pot-set yoghurt
- 60 gm double cream
- 55 ml lemon-pressed extra-virgin olive oil
- Finely grated rind of 1 lemon
- 100 gm caster sugar
- 50 gm liquid glucose (see note)
- 4 oranges, rind finely grated on a microplane, flesh segmented, seeds discarded
- 2 pinches of Spanish saffron
- 500 gm ice cubes
- 1Place small serving bowls in the freezer to chill. For soured milk with lemon oil, stir ingredients in a bowl to combine and refrigerate until required.
- 2For saffron-orange shaved ice, stir sugar, glucose, orange rind, saffron and 100ml water in a small saucepan over high heat until sugar dissolves, then refrigerate to cool slightly (10 minutes). Process in a blender with ice and orange segments, and place in the freezer until required.
- 3To serve, spoon shaved ice and soured milk into chilled bowls, scatter with orange, almonds and lemon balm and drizzle with lemon-pressed extra-virgin olive oil.
Note Activated almonds are available from health-food shops. If they're unavailable, substitute natural almonds. Lemon balm is available from nurseries and lemon-pressed extra-virgin olive oil is available from select delicatessens. Liquid glucose is available from select supermarkets and health-food shops.
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