Low-Carb Whipped Cream
Maple Whipped Cream
Blue Moon granita w/ toasted coriander whipped cream
- 1 cup sugar
- 2 tablespoons Grand Marnier
- 2 teaspoons grated orange rind
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon light corn syrup
- 2 bottles of Blue Moon
- 1 cup heavy cream
- 1 tablespoon coriander seeds
- 1 tablespoon confectioners' sugar
This granita is very refreshing and not overly sweet. This recipe can be made with an ice cream maker, if you’d prefer a sorbet-ish consistency. Take note that it turns out well that way but does not store well; the flavor seems to fall flat within hours.
1Combine first six ingredients in a small saucepan; bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, for about 5 minutes. Strain and allow to cool slightly, about 10 minutes.
2Pour the beer and 1/4 to 1/3 cup of orange syrup (depending on how sweet you prefer your granita) into a shallow baking dish. Stir to combine and place in freezer for half an hour.
3Use a fork to scrape any ice crystals that have formed. Return to freezer and repeat scraping every 30 minutes for 3 to 4 hours.
4Once mixture is thoroughly frozen, fluff with a fork and allow to sit in freezer for 20 to 30 minutes before serving. In the meantime, toast coriander seeds in a dry pan, over medium heat, for 1-2 minutes until fragrant. Grind seeds and set aside.
5Beat cream in a small bowl until it begins to thicken. Add the confectioners’ sugar and 1/2 teaspoon of the ground coriander. Continue to beat until soft peaks form.
6Scoop granita into serving bowls and top with the whipped cream. Garnish with remaining coriander seeds and orange syrup, if desired.
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