Dessert wines are usually too sweet for me, so I introduce the natural acids of fresh fruit or berries for balance, as in this granité. Serve this over berries or add it to a margarita.
Recipe information
Yield
serves 6 on it¿s own or 8 to 9 as part of fourplay
Ingredients
1 pound (454g) fresh strawberries
1/2 cup (120g) moscato, such as Forteto della Luja, chilled
1/3 cup (75g) Simple Syrup (page 184), chilled
Grated zest and juice of half a lemon
Preparation
Step 1
Hull the strawberries and process them in a food processor to a very fine puree. Work through a fine strainer and measure out 2 cups puree (discard the solids).
Step 2
Add the moscato, simple syrup, and lemon zest and juice to the strawberry puree and mix thoroughly. Pour into a baking dish and freeze for at least 8 hours.
Step 3
To serve, scrape across the top of the granité with a fork to make small crystals.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
