Blood Orange Granita with Fennel Seed Honey Whipped Cream

Blood Orange Granita with Fennel Seed Honey Whipped Cream

Prep Time: 3 hours

Cook Time: 2 - 3 minutes

Servings: 6 - 8

Ingredients:

Blood orange granita

• 1 ½ cups blood orange juice
• 1 ½ cups orange or mandarin juice
• ¼ scant cup granulated sugar

Fennel seed honey whipped cream

• 1 cup heavy whipping cream
• ½ tsp fennel seeds
• 2 tbsp honey
• Pinch of vanilla bean powder (optional; sub vanilla extract)
• Flaky salt (optional)
• Extra virgin olive oil (optional)

Directions:

1. BLOOD ORANGE GRANITA: Whisk the sugar, blood orange juice, and mandarin juice together in a large bowl until the sugar granules have completely dissolved.
2. Pour the mixture onto a sheet pan or large glass dish and place in the freezer.
3. Every 30 minutes, take the granita out and scrape the parts that crystallize around the edge. It will eventually begin to thicken. Do this for about 3 hours. By the end, you will have a flaky, shaved ice-like texture.
4. FENNEL SEED HONEY WHIPPED CREAM: While the granita freezes, toast the fennel seeds on a small skillet over medium heat.
5. Once the fennel seeds begin to turn color and it smells fragrant, about 2-3 minutes, remove from the heat and place the seeds in a mortar and pestle (or a spice grinder). Grind the fennel seeds until a fine powder forms.
6. In a large bowl, add the heavy whipping cream and whisk by hand or with a handheld mixer until it begins to thicken. Add the fennel seed powder, vanilla bean powder, and honey, and continue to whisk until soft peaks form.
7. SERVE: Scoop the granita into a serving bowl and spoon on a generous amount of the whipped cream. Drizzle with olive oil and sprinkle with flaky salt.