Ingredients
Hazelnut wafer
Method
1.Stir the water and sugar in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 5 minutes. Remove from heat; stir in juices, cool to room temperature.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Fold grapefruit syrup into egg white mixture; pour sorbet mixture into shallow cake pan, cover with foil; freeze about 3 hours or until almost set.
3.Chop mixture coarsely. Blend or process until pale and creamy. Return mixture to pan, cover; freeze until firm.
4.Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line each with baking paper.
5.Make hazelnut wafers; beat egg white in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves between additions. Add hazelnut meal and butter; stir until combined. Trace 16 x 7cm circles, 2cm apart, on lined trays. Spread a teaspoon of mixture in each circle. Bake about 5 minutes or until lightly browned. Cool wafers on trays before carefully peeling away paper.
6.Serve granita with hazelnut wafers.
You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions.
Note
