Recipe: Granita Pistacchio E Nutella Con Tanto Di Brioche
I made this for the ultimate ice cream sandwich battle and it contains no ice cream and it isn't a sandwich
- 200 g pistachio nuts
- 1.2 l water
- 400 g caster sugar
- 240 ml almond milk
- 3 tbsp nutella
- 600 g strong white bread flour
- 7 g dried yeast
- 10 g salt
- 30 g caster sugar
- 4 ea eggs
- 125 ml whole milk
- 200 g unsalted butter, diced and softened
- 1 handful plain flour to dust
- 1 ea egg, beaten (to glaze)
- 300 ml double cream
- 2 tbsp icing sugar
- 1 handful cocoa nibs to decorate
Make The Granitas
Blitz the pistachio nuts in a coffee/spice grinder or small food processor as fine as possible.
Pour the water into a small saucepan and add the sugar. Heat to a simmer, just until the sugar dissolves, then remove from the heat and leave to cool to room temperature.
Stir the almond milk into the mix, then split the mixture between two bowls.
Whisk the pistachios into one half and the nutella into the other half and pour it into a shallow container.
Freeze, stirring every 30 minutes for 4-5 hours until the mixture has frozen.
Make The Dough
Weigh the flour, sugar and yeast into a mixing bowl, then add the salt to the opposite side of the bowl to the yeast.
Crack in the eggs and start to knead, either by hand or with a dough hook, then pour in the milk. Knead for 3-4 minutes until soft, then add the butter and continue kneading until it’s fully combined and the dough is really elastic. It will be sticky.
Cover the bowl and leave to prove in a warm room for an hour to prove and double in size.
Shape, Prove And Bake
Scatter plenty of flour onto a work surface and turn the dough out to knock out the air.
Split the dough into four pieces, then break a small piece off each. Fold and roll each larger piece into balls, then roll the smaller pieces into small balls.
Press a little into the top of each large ball and place the small balls on top of the larger ones.
Arrange on a baking tray with room to expand.
Cover lightly with a tea towel or greased clingfilm and allow to prove again for 30-45 minutes.
Preheat an oven to 180ºC.
Brush the bread with beaten egg and bake for 25-30 minutes until golden and risen.Allow to cool at room temperature.
Whip the double cream to soft peaks and sweeten slightly with the icing sugar.
Spoon the scratched pistachio and chocolate granita into a glass, then top with the sweetened cream and serve with warm brioche.
Hungry for more? Try one of these!