Text 4667, 59 rader
Skriven 2010-12-06 20:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: not so good 847
=======================
 ML> Think of the toxins that would come from the leachate from those
 ML> walls.
 JW> That there is my special vitamins that will get my crawdads a
 JW> premium price. Crawdads as big as lobsters. I'm gonna be rich! [g]

Cyanide tastes like almonds; lead tastes sweet. Eureka.

Sicilian Almond Sorbet
cat: sweet, Italian
yield: 1 batch

200 g almonds, shelled and skinned
1 l mineral water
300 g sugar
Bitter almond extract

Granita di mandorle

Start by grinding the almonds to a powder. You can use a
mortar and pestle like I do or do it in the mixer, but
please don't use ground almonds bought from the store, much
of the delicate almond taste will be gone before you even
start.

Bring the water to a boil, add the sugar and stir until
dissolved.

Add the ground almonds and leave to rest overnight. You can
use a mixer to further grind the almonds in the liquid if
you want. The point of the overnight infusion is to draw as
much of the almonds' flavor as possible.

The next day, taste and add a little sugar or bitter almond
extract if needed. Some Sicilians will not filter their
granita but I find the bland almond powder distasteful. I
recommend you use a cloth or find sieve to filter them out.
You will end up with almond milk, a whitish liquid
reminiscent of cow milk but with a delicious barley water
flavor. Amazing for breakfast!

If you have an ice cream machine, just churn it until
frozen. Most Sicilians don't have an ice-cream machine and
just place the almond milk in the freezer, removing it every
30 minutes or so for a quick mixing with an electric mixer.
You could even do it with a fork, the point being to avoid
the formation of large water crystals and go for a snow-like
consistency.

It is traditionally eaten over brioche, the French
butter-and-egg Sunday bread, a testimonial of 19th century
French influences over upper-class Sicilian cuisine.
Although the association of ice cream and pastry seems odd
and of the I-love-to-mix-ketchup-with-mustard kind, the
combination is a real winner.

fxcuisine.com
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