Catalan Kitchen LogoThe Catalan Table
Granita Salad of Tomato and Blancmange
A surprisingly savory granita made with tomato and the creamy smoothness of blancmange, garnished with slices of crunchy almonds.
appetizer
tomato
cold
ice cream
vegetarian
Ingredients
Servings:
4

Ingredients

  • 100 gsliced raw almonds
  • 250 mlbottled water (can also be made with milk)
  • 3 ggelatin
  • Crushed ice tomato
  • 5 large ripe tomatoes
  • oregano
  • extra virgin olive oil
  • salt and freshly ground white pepper
Nutritional Information

Per Serving (Approx.)

Calories
170 kcal
Protein
7 g
Fat
13 g
Carbohydrates
10 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Tomato Granité Salad with Menjar Blanc

  • Both the blancmange and the tomato granita require about 3 hours of resting time to ensure the proper texture and enhance the flavors.
  • It is recommended to prepare the blancmange the day before to achieve a more consistent texture and to intensify its flavor.
  • Measurements for 6 servings:
  • Lightly pass the sliced almonds and cold water through the blender (DO NOT over-blend, it should not be too crushed to maintain an appropriate texture).
  • Place the mixture in the refrigerator, covered, overnight. If left longer, there is no problem, but if in a hurry, it should rest for at least 3 to 4 hours to achieve the desired consistency.
  • The next day, remove the mixture from the refrigerator and blend it again, this time until a smooth purée is achieved.
  • Pass it through a chinois in small quantities, pressing to extract the juice. Note: We are only interested in the almond milk, not the paste, so it's ideal to strain it with a cheesecloth or a clean cloth, pressing to get the maximum milk. If you do not have a cheesecloth or a clean cloth, you can pass it through a chinois, pressing slightly but avoiding the fine paste that remains at the bottom from passing through. Easy variant: A simple option is to buy commercial almond milk directly from the supermarket.
  • Soak the gelatin sheets in cold water for 30 minutes to ensure they are fully hydrated.
  • Heat the almond milk over medium heat, and when it is warm (approximately 60ºC), remove a ladleful of milk and dissolve the well-drained gelatin sheets in it.
  • Once the gelatin is fully dissolved, return the mixture to the pot with the rest of the almond milk and stir well to ensure it is fully integrated.
  • Fill individual glasses (transparent) where the blancmange will be served and let them chill in the refrigerator until fully set, approximately 2 hours.

Tomato Granita

  • Thoroughly wash the tomatoes under running water to remove any dirt and impurities they may have.
  • Blanch the tomatoes in boiling water for about 30 seconds, then immediately transfer them to a container with cold water to make peeling easier. Once cooled, peel them and carefully remove the seeds.
  • Cut the tomatoes into small pieces and place them in a suitable container for blending. Use an immersion blender to achieve a smooth and homogeneous paste.
  • Pass the resulting paste through a fine-mesh strainer to eliminate any remaining skin or seeds, thereby obtaining a very fine juice.
  • Add salt, pepper, olive oil, and oregano to taste to the tomato juice. Mix well to ensure the seasonings are fully integrated.
  • Pour the seasoned tomato juice into a wide container, ensuring the liquid is no thicker than a finger’s width to facilitate even freezing.
  • Cover the container tightly with plastic wrap or an appropriate lid and place it in the freezer for about 3 hours, until it is thoroughly frozen. Before serving, scrape the surface with a fork to achieve a granita texture.

Presentation

  • Remove the granita from the freezer and let it temper at room temperature for 5 minutes.
  • Scrape the granita with a fork until you achieve a fine texture. Add two tablespoons over the blancmange in the glasses and finish with a drizzle of olive oil on top.
Recommendations & Tricks
  • Note: We are only interested in the almond milk, not the paste. Use a cheesecloth or a clean cloth to strain it, pressing well to extract the maximum amount of milk. If you don't have these tools, use a fine-mesh strainer, pressing lightly but avoiding the fine paste from passing through.
  • Easy variation: If you want to simplify the process, purchase commercial almond milk from the supermarket.
  • Soak the gelatin sheets in cold water for 30 minutes to properly rehydrate them.
  • Heat the almond milk over moderate heat. When it is warm, take a ladle and dissolve the well-drained gelatin sheets in this warm liquid.
  • Once the gelatin is completely dissolved, add the mixture back to the pot with the rest of the almond milk and stir well to ensure it is homogeneous.
  • Serve the mixture in individual transparent glass cups for an elegant presentation and let them cool in the refrigerator until fully set.