<font color="red"> Blood Orange Granita with Almond Fudge and Marzapan. </font>
Granita is like a crushed ice thing. It's very easy to make.
2 blood oranges, peeled
2 tbs sugar
4 tbs water
1 tsp orange zest
Put everything in a blender and blend until smooth. Pour through a fine sieve onto a largeish pan, then put in the freezer:
Every 15 minutes, stir it around with a fork or wisk. After 45-60 minutes it should have a crushed ice consistency:
For the fudge:
I wanted a fudge that could be eaten very cold, so that it could go under the granita. So this is more of a frozen chocolate paste.
4 tbs cocoa powder (I prefer Green & Blacks organic)
3 tbs date paste (this is just pureed dates with a little water)
1 tsp non-alcoholic vanilla extract
2 tbs almond milk (see below)
1 tbs almond butter
Mix everything together in a bowl with a fork or wisk.
Form the fudge into a ball and put between two sheets of plastic. Pressit down with something hard and flat until it's about 1/4 inch thick. Put it in the freezer for at least 30 minutes.
Take 1 tbs of marzapan and form it into a ball. Place between two sheets of plastic. Press it down with something hard and flat until it's about 1/8 inch thick. Put in the fridge for at least 30 minutes.
Here's the chilled fudge and marzapan:
Peel off the top layer of plastic from the fudge and marzapan. With a ring mold or a tuna can with both ends cut out, cut into the fudge. Then carefully lift it and cut into the marzapan. Transfer to a plate. Spoon the granita into the mold, and gently press it down. Then carefully lift off the mold.
Top with almond milk foam:
1/4 cup raw almonds
1 cup water
2 tsp honey or agave nectar
Soak the almonds in water for at least 4 hours, then drain. Put the almonds, water, and honey in a blender and blend until the almonds are pulverized and it looks like milk. Then strain the liquid through a nut milk bag or a couple layers of cheesecloth. You'll have to squeeze it all out with your hands. Pour the milk back in the blender and blend for a few seconds. Skim a tbs of the froth off the top with a spoon and put it on the granita.
Save the rest of the milk, it's great for smoothies or protein shakes.
