INGREDIENTS (Serves six)
For the granita 50ml water
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 low-fat yogurt
Lemon juice, to taste
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
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