Grano: Chewy Ice Cream Sundae

 Recipe
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.

Yield:

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

Nutritional Information

Calories 209
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 42 g
Fiber 5 g
Cholesterol 5 mg
Iron 1 mg
Sodium 48 mg
Calcium 114 mg

Ingredients

1 1/2 cups water
1/2 cup uncooked grano
1/2 (10-ounce) package frozen raspberries, thawed, or 1 pint fresh raspberries
2 teaspoons sugar
1 teaspoon honey
1 pint vanilla low-fat ice cream

Preparation

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

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.

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.

Note:

June 2005
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