Granita with strawberry cream. I am Sicilian and nobody can deny that Sicily is the region's Queen’ of granite: coffee, lemon, almond, mulberry trees, strawberries. There are beaches for all tastes, with or without cream, accompanied by the classic brioche with the ' tuppo '. This to tell you that, as soon as temperatures become milder, start my ' marathon '. Today I did the strawberry granita, strictly with cream. And I swear that I will also make the brioche so you can enjoy Sicilian breakfast. I specify that my granita is really ' fercho’ Why not use water to dilute the juice of strawberries and not loving the very sweet granita, I'm a little’ stingier with sugar. Then try and see if, with doses of sugar we use, the granita is pretty sweet for you. If you like cakes with strawberries also try the Parfait with whipped cream and strawberry gelèe.
500 grams of fresh strawberries
150 grams powdered sugar
4 whole strawberries for garnish
some mint leaves to garnish
150 ml fresh cream
little vanilla extract
Wash and remove the stem with strawberries, ripping them apart and blend with the mixer. Having half the resulting juice through a sieve to remove, at least in part, the seeds of strawberries. Join 125 grams of powdered sugar and mix again. Put the mixture thus obtained into a low, wide and store it in the freezer for at least 2 hours, stirring frequently so as to break any ice crystals. The granita should have a smooth texture, must not freeze or show up 'block'.
Whip the cream with the icing sugar and the vanilla. To serve, put the crushed ice in a glass, cover with a generous dollop of whipped cream and garnish with a strawberry and a little fresh mint.