Tag Archive for summer dessert

Prosecco Granita

Despite the fact that I just got my contracts for teaching in September (it always feels weird planning my life months ahead), it is spring, you guys! 

Yeah. For real. It’s here. 

Prosecco Grenita

I’m starting to think about what plants I want to put in my garden (yes, I know, I’m super late this year), and day dreaming about patios and patio parties. 

Rhubarb and asparagus are in at the Farmer’s Markets, which always makes me super happy, because those are always the first fresh produce I buy to mark the coming of spring. 

This is also the time of year that I start to think about ordering or buying white wine as opposed to a more robust red. Rosé is always a good bet this time of the year, or, let’s face it, pretty much anything with bubbles. 

Prosecco is always a popular option—light and refreshing, bubbly and dry—Prosecco is, for many people, the go-to drink for celebrations both small and large. 

I wanted to pay tribute to this lively white wine, but I also wanted to incorporate some spring and summer elements into it, so I made it into a granita with rhubarb. 

Granita is an italian dessert, or it’s sometimes served between courses as a palate cleanser. It’s a lot like an ice or a sorbet, but you don’t need an ice cream maker to make it, just a pan and a fork and freezer. 

The finished result isn’t creamy like ice cream. The texture is rougher, more grainy, but it’s an incredibly refreshing way to finish a meal. 

Another way to enjoy this is by putting a couple scoops of it into a wine glass, and then topping it off with fresh, sparkling Prosecco. It’s kind of a cross between a cocktail and an amped-up Prosecco. The granita will also keep your drink colder, longer. 

The tart rhubarb plays nicely with the dry wine, I think. 

Give it a shot and tell me what you think! 

Prosecco Granita

Ingredients:

  • 1 cup prosecco
  • 1/2 cup chopped rhubarb
  • 1/4 cup water
  • 2 tbsp sugar
  • lemon zest
  • 1 tsp citrus water (optional)
  • 1 tbsp lemon juice

Method:

  1. In a small saucepan over medium heat, bring the water, sugar and rhubarb up to a boil. Reduce the heat to a simmer and simmer until the rhubarb is soft. Remove from the heat, add the lemon juice, lemon zest and citrus water if using. Stir. Allow to cool, then place into a blender and puree.
  2. Add the prosecco to the rhubarb puree and stir well to combine.
  3. Pour the mixture into a metal 8″x8″ square cake pan and place in the freezer. After about 30 minutes, remove from the freezer and scrape it all over with the tines of a fork. Place back in the freezer, and continue to scrape it every 10-15 minutes until you get it to the right texture.
  4. Store in a container in the fridge. To serve, scoop into pretty glasses and garnish with a little mint.

Vanilla Panna Cotta with Raspberry Beer Sauce

I feel like most people associate a cold beer with a hot, summer day. I know, I know, there are those of you out there who are happy to drink beer any day, any time. I’m not really that person. In the winter, I tend towards red wine and warming cocktails, but in the summer, I always crave something lighter. More refreshing. Cold. Something that will slake your thirst on a hot day.

I never learned to love hops, so I tend towards beers that are lighter, and I really like fruit beers and wheat ales. There’s something about a fruit beer that is extra summery–like drinking whatever fruit is currently in season.

panna cotta with raspberry beer sauce granville island brewing

I’d had the Granville Island Brewing False Creek Raspberry Ale in the past. It’s a seasonal beer, and a really wonderful one for the summer.

But, you know me, I’m never happy to just drink something! I have to make something out of it.

Many people use beer with meat dishes. It makes a great stewing liquid for pork or beef, imparting flavour and tenderness to the meat. But I’m not much of a meat eater, and those kinds of dishes feel more like they are for the winter to me.

So I wanted to do something out of the ordinary, and I decided to make a dessert.

I love panna cotta in the summer. Like beer, it’s cool and refreshing, so why not pair it with a sauce that incorporates the beer?

The sauce turned out to be simple, but delicious. There are hints of vanilla throughout the dish, which is nice alongside the raspberries. I added a little cardamom for earthiness, and the hops in the beer keep it from being too sweet. The raspberries are what really sing in this dish, though. They are the seasonal star of the show.

panna cotta with raspberry beer sauce

Vanilla Panna Cotta with Raspberry Beer Sauce

For the panna cotta, you have two options:

Vegan Panna Cotta (made with coconut milk and thickened with agar)

Regular Panna Cotta (made with cream and thickened with gelatin)

Raspberry Beer Sauce Ingredients:

  1. 1/2 cup raspberries
  2. 1/4 cup Granville Island Brewing False Creek Raspberry Ale
  3. 1/4 cup sugar
  4. 1/8 tsp vanilla beans
  5. 3 cardamom pods

Method:

  • In a small saucepan on top of the stove, place all the ingredients and gently bring up to a simmer. Allow to simmer for about 5 minutes.
  • Remove the cardamom pods.
  • Place the sauce in a blender and blend well. Strain to get out the seeds.
  • Unmold your panna cotta onto a plate and drizzle with the raspberry beer sauce. Garnish with fresh berries and enjoy.

 

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