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Granita
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Step 1
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| Wash, hull and slice the berries thinly to allow maximum soaking. |
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Step 2
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| In a large bowl, toss the sliced berries with sweetener (sugar, splenda) if desired. |
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Step 3
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| Pour Dark Chocolate Balsamic over berries until evenly coated and submerged. |
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Step 4
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| Let berries marinate in Chocolate balsamic at room temperature for up to 5 hours, tossing and stirring periodically. You will notice the natural sugars and red hue of berries beginning to seep into the balsamic, creating a syrup-like texture. |
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Step 5
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| Once the correct sweetness and thickness is achieved, transfer berries and balsamic to a food processor and blend until completely smooth |
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Step 6
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| Additional fresh berries may be added during the blending process to achieve richness of color. |
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Step 7
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| Pour mixture into a glass baking pan and store in freezer until completely frozen. To serve, scrape the Granita mixture with a fork, achieving a granulated texture |
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Chantilly Creme
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Step 8
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| In a large mixer bowl using a whisk attachment, whip the cream at high speed until thickness develops. |
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Step 9
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| As the whip develops, slowly add confectioners sugar or sugar substitute gradually – to taste. |
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Step 10
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| Finish by whipping in vanilla extract – can be served by spoon or via piping bag for an elegant look. |
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