Salted tomato granita and blancmange

Almond blancmange with salted tomato granita, served in transparent glasses.
appetizer
Catalan
Mediterranean
traditional
vegetables
Ingredients
Servings
6
Measurement units

Blancmange ingredients

  • 100 gsliced raw almonds
  • 250 mlmineral water
  • 3 ggelatin

Tomato granita ingredients

  • 5 unitslarge ripe tomatoes
  • oregano
  • extra virgin olive oil
  • salt and freshly ground white pepper
Nutritional Information

Per serving

Calculated for 6 servings

Calories
133 kcal
Protein
4.9 g
Fat
9.4 g
Carbohydrates
10 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

The day before: macerate the almonds

  1. Briefly blend the sliced almonds and cold water with a hand blender, without blending them too much, so that the mixture does not become too crumbly.
  2. Leave the mixture covered in the refrigerator overnight.

The next day: prepare the blancmange

  1. The next day, remove the mixture from the refrigerator and blend it again with the hand blender until you obtain a fine purée.
  2. Strain the mixture through a cloth strainer to obtain the liquid.
  3. If you do not have a strainer, use a clean cloth and press it to obtain as much milk as possible.
  4. Soak the gelatin sheets in cold water for 30 minutes.
  5. Heat the almond milk and, when it is hot, remove one ladleful and dissolve the well-drained gelatin sheets in it.
  6. Once the gelatin has dissolved, return the mixture to the pot with the rest of the almond milk and stir well.
  7. Fill individual transparent glasses, in which the blancmange will be served, and let them cool in the refrigerator until set.

Prepare the tomato granita

  1. Wash the tomatoes.
  2. Blanch the tomatoes, peel them, and remove the seeds.
  3. Cut them into small pieces and blend them with a hand blender.
  4. Pass the purée through a chinois strainer.
  5. Add the salt, pepper, oil, and oregano to taste.
  6. Transfer the mixture to a wide container, so that it is no more than a finger-width deep.
  7. Seal the container tightly and place it in the freezer for about 3 hours.

Presentation

  1. Remove the granita from the freezer and let it temper for 5 minutes.
  2. Scrape the granita with a fork, add 2 tablespoons over the blancmange in the glasses, and finish with a drizzle of olive oil on top.
Recommendations & Tricks
  • The almonds must macerate the day before.
  • The tomato granita needs about 3 hours’ rest.
Original recipe
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    Salted tomato granita and blancmange | The Catalan Table