Chai milk granita with spiced plums
Ravinder Bhogal's wonderful light dessert is equally good for breakfast. Use cow’s milk instead of almond drink, if you prefer.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- Plusinfusing + freezing
- 3 cardamom pods, bruised
- 1 tsp fennel seeds, coarsely ground
- 2 cloves, bruised
- 1 cinnamon stick, roughly broken
- 10g ginger, roughly bashed
- 4 black peppercorns
- 4 tbsp icing sugar
- 4 tsp loose-leaf black tea or 4 teabags
- 600ml unsweetened almond drink
- Ground cinnamon, to serve (optional)
- 150g light brown soft sugar
- 1 star anise
- 1 cinnamon stick
- A few black peppercorns
- 500g British plums, halved
- 40ml sherry vinegar
Pour 400ml cold water into a saucepan and add the cardamom, fennel, cloves, cinnamon, ginger, peppercorns and icing sugar. Stir to dissolve. Bring to the boil over a medium heat, then add the tea or teabags and simmer over a low heat for 3 minutes. Take off the heat, stir in the almond drink, then loosely cover and leave to cool and infuse for 30 minutes.
Pour the liquid through a sieve or tea strainer into a 1-litre container, discarding the solids. Freeze for 2 hours, then use a fork to scrape the frozen mixture from the edges of the container into the creamy centre. Repeat 4-5 times every 30 minutes, until the granita is completely frozen, with a sandy texture of ice crystals.
Meanwhile, make the spiced plums. Put the brown sugar and 100ml water in a saucepan and stir to dissolve. Add the spices and cook over a medium heat for 8-10 minutes until you have a light caramel. Add the plums and carefully toss in the caramel. Take off the heat, carefully pour in the vinegar and gently mix, coating the plums. Allow to cool to room temperature.
Just before serving, scrape the granita with a fork. Divide the plums among bowls (discarding the spices) and serve with the granita. Sprinkle with cinnamon (if using).
Typical values per serving when made using specific products in recipe