Green apple granita with strained yoghurt

Adam brings his youghurt to the thickness of double cream for a velvety contrast to the icy, crisp granita.

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Apple

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 110 g (½ cup) sugar
• 1 Granny Smith apple, quartered
• small handful baby spinach leaves
• 2 limes, juiced
• 1 tsp Amaretto, or ¼ tsp natural almond extract
• 1 litre thick unsweetened yoghurt

Freezing time: 4 hours

Instructions

1. Place the sugar and 500 ml (2 cups) water in a saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Transfer to a blender, add the apple, spinach, lime juice and Amaretto. Blend to a smooth liquid and place in a shallow tray. Freeze for 4 hours, scraping with a fork every 30 minutes to form a firm granita.
2. Meanwhile, for the thick yoghurt, place the yoghurt in a sieve lined with muslin over a bowl and refrigerate for about 3 hours or until the yoghurt is about the thickness of double cream.
3. Spoon the yoghurt into a bowl and add the granita to the side. Serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Apple

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG