Photo: Jim Franco
Yield
4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce)

Prep: 5 minutes; Cook: 50 minutes. Food Editor Frances Largeman was inspired to create this recipe after enjoying a similar dessert by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Try pairing the cooked grano with sorbet and other toppings, like dulce de leche.

How to Make It

Step 1

Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill.

Step 2

Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.

Step 3

Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.

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