Almond Milk Granité

Name: Almond Milk Granité
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 1.8 kg / 3 lb 15.49 oz / 35.94% simple syrup (50° brix); 898 g / 1 lb 15.68 oz / warm water; 328 g / 11.57 oz / 6.55% Almond Paste; 898 g / 1 lb 15.68 oz sugar; 2.88 kg / 6 lb 5.59 oz / 57.51% water; 307 g / 10.83 oz raw slivered almonds; 21 g / .74 oz pure almond extract

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Almond Paste

898 g / 1 lb 15.68 oz / warm water
307

Dessert
Gluten-free
Vegan

Method

For the Almond Paste: Heat the water to 85°C / 185°F.
Grind the almonds, almond extract, and sugar in a robot coupe. Once it is ground into a fine powder, add the warm water, pouring it in slowly in a steady stream.
Once a smooth paste is formed, measure out the required amount of almond paste and transfer to a bowl.
For the Granit