Adam brings his youghurt to the thickness of double cream for a velvety contrast to the icy, crisp granita.
- 110 g (½ cup) sugar
- 1 Granny Smith apple, quartered
- small handful baby spinach leaves
- 2 limes, juiced
- 1 tsp Amaretto, or ¼ tsp natural almond extract
- 1 litre thick unsweetened yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 4 hours
- Place the sugar and 500 ml (2 cups) water in a saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Transfer to a blender, add the apple, spinach, lime juice and Amaretto. Blend to a smooth liquid and place in a shallow tray. Freeze for 4 hours, scraping with a fork every 30 minutes to form a firm granita.
- Meanwhile, for the thick yoghurt, place the yoghurt in a sieve lined with muslin over a bowl and refrigerate for about 3 hours or until the yoghurt is about the thickness of double cream.
- Spoon the yoghurt into a bowl and add the granita to the side. Serve immediately.
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