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 a typical Sicilian breakfast at home! You will find (depending on the chosen flavor) a jar of 100% Sicilian pure pistachio paste or pure almond paste, 240 grams of powdered sugar, and 100 ml of whipping cream with which you can prepare 4/5 glasses of typical Sicilian granita. Everything is accompanied by 5 brioche with tuppo packaged in freshness-saving capsules. PREPARATION Here are 3 methods to obtain typical Sicilian granita at home: FIRST METHOD Mix in a bowl the pure pistachio paste with the powdered sugar 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 the milk. Place everything in the freezer, stir with a spoon every hour until the mixture reaches the optimal consistency. Take the mixture out of the freezer, put it in a blender (a hand blender is also fine) and blend until you reach a creamy consistency. N.B. If the mixture taken out of the freezer is hard to blend, help yourself with a little water. SECOND METHOD To speed things up, we suggest an alternative method with the same ingredients. Place the container with the mix in the freezer, and approximately every half hour, stir vigorously using a spoon, scraping the icy walls. Repeat this until the granita reaches 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 in a bowl the pure pistachio paste with the powdered sugar 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 the milk. Set aside some of the obtained mixture and place most of it in the freezer. Take the mixture out of the freezer, put it in a blender (a hand blender is also fine), add the reserved portion of the mixture and blend until you achieve a creamy consistency. You will get the authentic traditional granita, with a unique and intense flavor. It will be just like enjoying it in your favorite bar in Sicily, but comfortably at home.
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 a typical Sicilian breakfast at home! You will find (depending on the chosen flavor) a jar of 100% Sicilian pure pistachio paste or pure almond paste, 240 grams of powdered sugar, and 100 ml of whipping cream with which you can prepare 4/5 glasses of typical Sicilian granita. Everything is accompanied by 5 brioche with tuppo packaged in freshness-saving capsules. PREPARATION Here are 3 methods to obtain typical Sicilian granita at home: FIRST METHOD Mix in a bowl the pure pistachio paste with the powdered sugar 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 the milk. Place everything in the freezer, stir with a spoon every hour until the mixture reaches the optimal consistency. Take the mixture out of the freezer, put it in a blender (a hand blender is also fine) and blend until you reach a creamy consistency. N.B. If the mixture taken out of the freezer is hard to blend, help yourself with a little water. SECOND METHOD To speed things up, we suggest an alternative method with the same ingredients. Place the container with the mix in the freezer, and approximately every half hour, stir vigorously using a spoon, scraping the icy walls. Repeat this until the granita reaches 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 in a bowl the pure pistachio paste with the powdered sugar 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 the milk. Set aside some of the obtained mixture and place most of it in the freezer. Take the mixture out of the freezer, put it in a blender (a hand blender is also fine), add the reserved portion of the mixture and blend until you achieve a creamy consistency. You will get the authentic traditional granita, with a unique and intense flavor. It will be just like enjoying it in your favorite bar in Sicily, but comfortably at home.
