Watermelon Granita Parfait

Watermelon Granita Parfait - Alex Guarnaschelli
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This simple dish is inspired by a dear old friend Patti Jackson who made a dessert like this years ago. I dipped into the parfait and enjoyed the granita and juicy chunks of watermelon against the creaminess of the panna cotta she layered with the fruit.

Published:

January 29, 2021

Who would have thought watermelon and something creamy could make such a refreshing and creative combination? Layer this simplified “riff” in retro sundae dishes or any glass. Anything transparent…For the watermelon, buy a piece and cut about 2 cups worth of a 2-inch “dice”? For the other two cups needed, that can be scraps and more unevenly cut pieces for the granita. The serving amounts vary based on the size/height of the dishes/glasses you choose.

Watermelon Granita Parfait - Alex Guarnaschelli

Watermelon Granita Parfait

Course: Dessert
Serving Size: 4 -6
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Ingredients

  • 2 cups watermelon pieces (no rind or seeds)
  • 2 cups scraps and uneven pieces
  • 3 cups separated can be cut into a more even 2-inch dice chilled
  • 2 tbsp honey
  • the zest and juice from 2 medium limes
  • 1 pint heavy cream
  • 1 pint lemon sorbet
  • Flake sea salt such as Maldon salt and sugar

Instructions

Make the granita:

  • In the blender, puree the 2 cups of more unevenly cut watermelon, honey and the zest and juice from 1 of the limes on low speed in the blender until smooth. Pour onto a small baking sheet and lay the sheet flat on a shelf in the freezer until it hardens completely, 3-4 hours.

Whip the cream:

  • In a medium bowl (or in the bowl of an electric mixer fitted with the whisk attachment), whip the cream on medium speed into fairly stiff peaks. Refrigerate.

Get ready:

  • Arrange the remaining watermelon in a single layer on a flat surface and sprinkle with the zest and juice of the remaining lime.

Assemble:

  • Arrange a few pieces of watermelon in the bottom of each of the serving glasses/dishes. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon cream over the sorbet. Use the tines of a fork to scrape some of the granite off the surface. Sprinkle a generous tablespoon of the granita over the cream. Add a tiny sprinkle of the sea salt and some sugar. Repeat the same order of layers 1-2 more times. Serve immediately.

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