DESCRIPTION Granita, brioche with tuppo and cream: the real taste of Sicilian granita directly at your home. In the granita Sicilyaddict kit you have everything you need to enjoy the typical Sicilian breakfast at home! You will find (based 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 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 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 partially skimmed Milk for a creamier consistency. If you prefer to follow the classic Sicilian recipe, increase the amount of water without using Milk. Put 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 (an immersion blender works too) and blend until you reach a creamy consistency. Note: If the mixture taken out of the freezer is difficult to blend, help yourself 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, approximately every half hour, stir vigorously using a spoon, scraping the frozen walls. Repeat everything 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 partially skimmed Milk for a creamier consistency. If you prefer to follow the classic Sicilian recipe, increase the amount of water without using 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 (an immersion blender works too), add the portion of the mixture set aside previously and blend until you reach a creamy consistency. You will obtain the true 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. INGREDIENTS Brioche: 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 bold elements can cause intolerances or allergies. May contain other traces of nuts. STORAGE After preparation, in the freezer for up to one month.
Price VAT included
DESCRIPTION Granita, brioche with tuppo and cream: the real taste of Sicilian granita directly at your home. In the granita Sicilyaddict kit you have everything you need to enjoy the typical Sicilian breakfast at home! You will find (based 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 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 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 partially skimmed Milk for a creamier consistency. If you prefer to follow the classic Sicilian recipe, increase the amount of water without using Milk. Put 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 (an immersion blender works too) and blend until you reach a creamy consistency. Note: If the mixture taken out of the freezer is difficult to blend, help yourself 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, approximately every half hour, stir vigorously using a spoon, scraping the frozen walls. Repeat everything 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 partially skimmed Milk for a creamier consistency. If you prefer to follow the classic Sicilian recipe, increase the amount of water without using 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 (an immersion blender works too), add the portion of the mixture set aside previously and blend until you reach a creamy consistency. You will obtain the true 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. INGREDIENTS Brioche: 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 bold elements can cause intolerances or allergies. May contain other traces of nuts. STORAGE After preparation, in the freezer for up to one month.
