Charentais Granita with Chantilly Cream

Charentais Granita with Chantilly Cream
Photo by Kiyoshi Togashi


  • Fresh mint sprigs
  • 2 orange juice
  • ½ cup water
  • 2 tablespoons powdered sugar
  • 1 cup whipping cream
  • ½ cup sugar
  • 3 cups Charentais or other melon

Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool. Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon pu...

View full recipe at Epicurious


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