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In this week's issue... Winning ways Steve Groves, head chef of Roux at Parliament Square, on his National Chef of the Year triumph and tips on preparing for chef competitions
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Seasonal recipe – Blood orange granita and yogurt sorbet

03 February 2012
Seasonal recipe – Blood orange granita and yogurt sorbet

INGREDIENTS (Serves six)

For the granita 50ml water
70g sugar
1 leaf gelatine, soaked
400ml blood orange juice (about 10 oranges)
Blood orange segments and mint for garnish

For the yogurt sorbet 150g caster sugar
250g water
250g low-fat yogurt
Lemon juice, to taste

METHOD

For the granita Heat the water and sugar until the sugar dissolves. Remove from the heat, add the gelatine, stir until dissolved and add the orange juice. Place in a plastic container and freeze until solid. Scrape with a fork to make crystals, then return to the freezer to set hard. Serve garnished with blood orange segments and mint.

For the yogurt sorbet Dissolve the sugar in the water and add the yogurt and lemon juice. Freeze in a large mixing bowl, whisking every hour until frozen, or churn in an ice-cream maker.

Agnar Sverrisson, chef-proprietor, Texture, London


RECOMMENDED WINE
This is a dish that has fairly high acidity and freshness and is not overly sweet, so we need a wine that is crisp, not too rich and has a fruit profile that works well with citrus flavours. This would match really well with a sweet wine so try an Eiswein from Germany or a late harvest wine from Alsace. Canadian Vidal Eiswein would also work well.

Alternatively, a young, fresh Muscat from Setúbal or from Samos, or one of the French Vin Doux Naturelles such as Muscat Rivesaltes, would offset the grainy citrus and the creamy sorbet textures beautifully.

Lastly, for something light, a top-class Moscato d'Asti would be a treat. The low alcohol, sweet Muscat fruit and the fresh, gently sparkling texture would partner this dish wonderfully well.

Simone Sylvestre is the 2009 Acorn Scholar and sales manager of Laytons Wine

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