MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grapefruit Campari Granita With Vanilla Whipped Cream
 Categories: Citrus, Dairy, Alcohol
      Yield: 6 Servings
 
MMMMM--------------------------GRANITA-------------------------------
      2 c  Fresh grapefruit juice;
           - ruby red or pink, divided
      6 tb Sugar
    2/3 c  Campari
      1 tb Fresh grapefruit peel;
           - ruby read or pink,
           - finely grated, packed
      4    Grapefruit; ruby red or pink

MMMMM-----------------------WHIPPED CREAM----------------------------
      1 c  Heavy whipping cream;
           - chilled
    1/4 c  Crème fraîche or
           - sour cream;
           - chilled
      4 ts Powdered sugar
      1    Vanilla bean (1-1/2");
           - split lengthwise
 
  Granita:

  Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir
  over medium heat until sugar dissolves. Increase heat and bring to
  boil. Remove from heat; stir in remaining 1 cup grapefruit juice,
  Campari, and grated peel. Pour mixture into 11x7x2" glass baking
  dish or metal baking pan. Cover and freeze until firm, at least
  8 hours or overnight.
  
  Do Ahead: Can be made 3 days ahead. Keep frozen.
  
  Using sharp knife, cut off all peel and white pith from
  4 grapefruits. Working over bowl to catch juices and using small
  sharp knife, cut between membranes to release segments into bowl.
  Squeeze any remaining juice from membranes into bowl.
  
  Do Ahead: Can be made 4 hours ahead. Cover; chill.
  
  Vanilla Whipped Cream:

  Combine whipping cream, crème fraîche, and powdered sugar in
  medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using
  electric mixer, beat mixture until soft peaks form. Add reserved
  vanilla bean to cream mixture; cover and chill at least 2 hours.
  
  Do Ahead:

  Can be made 4 hours ahead. Keep chilled. Remove vanilla bean and
  rewhisk cream mixture until thick before using.
  
  Using fork, scrape surface of granita to form icy flakes. Divide
  grapefruit segments and juices from bowl among 6 dessert glasses.
  Divide granita among glasses. Top each with large dollop of vanilla
  whipped cream and serve immediately.
  
  Recipe by Karen Demasco
  
  Recipe FROM: Bon Appétit, Mar 2010
  
  Formatted by: Dave Drum, Mar 29, 2010
  
  Uncle Dirty Dave's Archives
 
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