Tangerine Granita with Vanilla Bean Cream Recipe

Tangerine Granita with Vanilla Bean Cream Recipe

  • 3 cups fresh tangerine juice
  • 2/3 cup plus 2 tablespoons sugar
  • 3/4 cup whipping cream
  • 1 vanilla bean, split lengthwise
  1. Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
  2. Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
  3. Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.
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