DESCRIPTION Granita, brioche with tuppo and cream: the true taste of Sicilian granita directly at your home. In the Sicilyaddict granita kit, you have everything you need to enjoy the typical Sicilian breakfast at home! Depending on the chosen flavor, you will find a jar of 100% Sicilian Pure Pistachio Paste or Pure Almond Paste, 240 grams of powdered sugar, and 100 ml of whipping cream to prepare 4/5 glasses of typical Sicilian granita. All accompanied by 5 brioche with tuppo packaged in freshness-saving capsules. PREPARATION Here are 3 methods to achieve the typical Sicilian granita at home: FIRST METHOD Mix the pure Pistachio paste with powdered sugar in a bowl and add 700 ml of water and 300 ml of semi-skimmed milk for a creamier consistency. If you want to follow the classic Sicilian recipe, increase the amount of water without using milk. Place everything in the freezer, stirring with a spoon every hour until the mixture reaches the optimal consistency. Take the mixture out of the freezer, put it in a blender (an immersion blender is also fine) and blend until a creamy consistency is achieved. N.B. If the mixture taken out of the freezer is difficult to blend, help with a little water. SECOND METHOD To speed up the process, we propose an alternative method with the same ingredients. Place the container with the mix in the freezer, roughly every half hour, stir vigorously using a spoon, always scraping the frozen walls. Repeat until the granita has the desired consistency. We recommend blending everything (especially if you forgot to stir frequently) to achieve a creamy consistency. THIRD METHOD (Method used in the video) Mix the pure Pistachio paste with powdered sugar in a bowl and add 700 ml of water and 300 ml of semi-skimmed milk for a creamier consistency. If you want to follow the classic Sicilian recipe, increase the amount of water without using milk. Set aside a bit of the obtained mixture and place the majority in the freezer. Take the mixture out of the freezer, put it in a blender (an immersion blender is also fine), add the part of the mixture previously set aside, and blend until a creamy consistency is achieved. You will get the true traditional granita, with a unique and intense taste. It will be just like enjoying it at your favorite bar in Sicily, but comfortably at home. INGREDIENTS Brioche: Soft wheat flour type "0" and "00", water, lard, sugar, glucose and fructose syrup, stabilizer: sorbitol, emulsifiers: mono and diglycerides of fatty acids, FRESH EGG YOLK, olive oil, salt, whole milk powder, natural yeast, flavors, turmeric. Pure Pistachio Paste: Pure Almond Paste Cream The elements in bold may cause intolerances or allergies May contain other traces of tree nuts. STORAGE After preparation, in the freezer for up to one month.
Price VAT included
DESCRIPTION Granita, brioche with tuppo and cream: the true taste of Sicilian granita directly at your home. In the Sicilyaddict granita kit, you have everything you need to enjoy the typical Sicilian breakfast at home! Depending on the chosen flavor, you will find a jar of 100% Sicilian Pure Pistachio Paste or Pure Almond Paste, 240 grams of powdered sugar, and 100 ml of whipping cream to prepare 4/5 glasses of typical Sicilian granita. All accompanied by 5 brioche with tuppo packaged in freshness-saving capsules. PREPARATION Here are 3 methods to achieve the typical Sicilian granita at home: FIRST METHOD Mix the pure Pistachio paste with powdered sugar in a bowl and add 700 ml of water and 300 ml of semi-skimmed milk for a creamier consistency. If you want to follow the classic Sicilian recipe, increase the amount of water without using milk. Place everything in the freezer, stirring with a spoon every hour until the mixture reaches the optimal consistency. Take the mixture out of the freezer, put it in a blender (an immersion blender is also fine) and blend until a creamy consistency is achieved. N.B. If the mixture taken out of the freezer is difficult to blend, help with a little water. SECOND METHOD To speed up the process, we propose an alternative method with the same ingredients. Place the container with the mix in the freezer, roughly every half hour, stir vigorously using a spoon, always scraping the frozen walls. Repeat until the granita has the desired consistency. We recommend blending everything (especially if you forgot to stir frequently) to achieve a creamy consistency. THIRD METHOD (Method used in the video) Mix the pure Pistachio paste with powdered sugar in a bowl and add 700 ml of water and 300 ml of semi-skimmed milk for a creamier consistency. If you want to follow the classic Sicilian recipe, increase the amount of water without using milk. Set aside a bit of the obtained mixture and place the majority in the freezer. Take the mixture out of the freezer, put it in a blender (an immersion blender is also fine), add the part of the mixture previously set aside, and blend until a creamy consistency is achieved. You will get the true traditional granita, with a unique and intense taste. It will be just like enjoying it at your favorite bar in Sicily, but comfortably at home. INGREDIENTS Brioche: Soft wheat flour type "0" and "00", water, lard, sugar, glucose and fructose syrup, stabilizer: sorbitol, emulsifiers: mono and diglycerides of fatty acids, FRESH EGG YOLK, olive oil, salt, whole milk powder, natural yeast, flavors, turmeric. Pure Pistachio Paste: Pure Almond Paste Cream The elements in bold may cause intolerances or allergies May contain other traces of tree nuts. STORAGE After preparation, in the freezer for up to one month.
