Candied Fruit

Sweet Candied Orange and Lemon Peel

Ingredients :
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2.
3.
4.
5.

6 lemon peels, cut into inch strips

4 orange peels, cut into inch strips
2 cups white suger
1 cup water
1/3 cup sugar for decoration

Procedures :
1. Place lemon and orange peel in large saucepan and cover with water. Bring to a boil
over high heat. Boil for 20 minutes, drain and set aside.
2. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook
until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy
thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel,
reduce heat and simmer 5 minutes, stirring frequently. Drain.
3. Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours.
Store in airtight container.

Caramelised or Baked Fruit

Loopy's Baked Apple Crisp

Ingredients :

1. cooking spray
2. 1/4 cup cream cheese, softened
3. 2 tablespoons brown sugar
4.2 tablespoons maple syrup
5. 2 tablespoons chopped walnuts
6.1 1/2 teaspoons ground
cinnamon

7. 1/4 teaspoon vanilla extract

8. 1/8 teaspoon ground
nutmeg

9.1/8 teaspoon ground allspice

10. 1 apple, halved and core
cut out

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1 tablespoon butter
1/4 cup granola

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Procedures :
1. Preheat oven at 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish without
cooking spray.
2. Stir cream cheese, brown sugar, maple syrup, walnuts, cinnamon, vanilla extract,
nutmeg, and allspice together in a bowl until well mixed.
3. Place apples, cut-side up, into baking dish, supporting them with pieces from the core
underneath if needed. Spoon 1 teaspoon butter into each cored apple and top each
with the cream cheese mixtures, filling the hole and covering the entire top of apple.
4. Bake in the preheated oven until apples are slightly softened, about 35 minutes.
Sprinkle apples with granola, pressing granola into filling. Continue baking until apples
are cooked through and granola is browned, about 10 more minutes
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Marinated or Macerated Fruit

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Macerate Fruit with Sugar

Ingredients :

1. Fruit of choice (I usually use a minimum of 2 lbs)

2. Sugar (I use about 1/3 cup per 2 lbs of fruit)
3. Fresh lemon juice (optional; about 1 Tablespoon per 2 lbs fruit)
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Procedures :

1. Thoroughly wash and dry fruit.

2. Small berries like raspberries can be kept whole, but if using larger fruits, like peaches
or berries, like strawberries, slice or cut them into bite sized pieces.
3. Place prepared fruit into a large enough non-reactive bowl (plastic or glass) so that
there is still room to toss the fruit around.
4. Sprinkle sugar over the top of fruit and add lemon juice, if desired. I very rarely use it
myself.
5. Cover bowl with lid or plastic wrap and toss/shake the bowl so that fruit becomes
evenly coated in sugar.
6. Let fruit sit at room temperature for about 30 minutes to start macerating (or have
sugar syrup form) and then place in the refrigerator until serving. Results are best when
allowed to sit over night or even a day or 2. I always shake the container a bit more
whenever I open the fridge for something.
7. Refrigerate covered leftovers.

CRISPY Dried Fruit

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Oven-Fried Bananas

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Ingredients :

1. cooking spray
2. 1/4 cup dry bread crumbs
3. 1 tablespoon granular no-calorie sucralose sweetener (such as Splenda)
4.1/4 teaspoon ground cinnamon
5. 1/4 teaspoon ground ginger
6.1 pinch salt
7. 1 large banana, cut into slices
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Procedures :

Preheat an ov en to 425 degrees F (220 degrees C).

Line bakng sheet with parchment paper and spray with cooking spray.
Combine bread crumbs, no-calorie sweetener, cinnamon, ginger, and salt in a bowl.
Spray banana slices on both sides with the cooking spray.
Roll banana slices in the bread crumbs mixture to coat, and arrange slices on the prepared
baking sheet.
6. Lightly spray the banana slices again.
7. Bake in the preheated oven until crisps, 10 to 15 minutes.
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Pastry
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Puff Pastry
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Blitz Puff Pastry

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Ingredients :

1 1/4 cups cake flour

3 3/4 cups bread flour
1 1/2 teaspoons salt
1/4 cup white sugar
1 1/4 cups cold butter, cut into tablespoon-sized pieces
1 1/4 cups cold water
1 1/2 teaspoons lemon juice

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Procedures :

1. In a large bowl, stir together the cake flour, bread flour, salt, and white sugar. Stir in the
chunks of butter so that each one is completely coated in flour. Combine the cold water and
lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly.
Gather the dough into a ball.
2. On a lightly floured surface, roll out the dough into a rectangle about inch thick. Keep the
edges as square as possible. The dough will look terrible, but dont worry, it will shape up.

Fold the dough into third like a business letter, wrap in plastic wrap and refrigerate for at
least 30 minutes.
3. Place the dough on the floured work surface and turn at a 90 degree angle from the last time
you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still
cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue
in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly
floured baking sheet and wrap in plastic. Refrigerate for at least 30 minutes before using.
4. To use, roll out dough to inch thickness and cut into shapes with a sharp knife. Use as
directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake
in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

Choux Pastry
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Profiteroles

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Ingredients :

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup heavy cream

7. 1/4 cup confectioners' sugar

8. 1 teaspoon rose water (optional)
9. 1 cup heavy cream
10. 9 ounces semisweet chocolate,
chopped

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Procedures :

1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment
paper.
2. Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has
melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain;
stir in the eggs, one at a time, adding the next egg only after the last one has been
completely incorporated into the mixture. Drop the profiterole paste onto the prepared
baking sheet in evenly spaced dollops.
3. Bake in the preheated oven until the pastries have puffed up and turned golden brown,
25 to 30 minutes. Remove from the baking sheet and a cool on a wire rack to room
temperature.

4. Beat 1 cup of heavy cream to soft peaks; stir in the confectioners sugar and rosewater
until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a
small saucepan over medium heat. Remove from heat and stir in the chocolate until
melted and smooth.
5. To assemble, poke a hole into the bottom of each pastry and fill with the rse water
cream. Place the filled profiteroles onto individual serving plates and top with the warm
sauce. Leftover profiteroles may be stored sealed in an airtight container in the
refrigerator up to 5 days.

Filo/Phyllo Pastry
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Special Phyllo Pastry

Ingredients :

4 cups flour
1teaspoon salt
1 1/3 cups tepid water
cup olive oil

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Procedures :

1. Sift flour and salt into a mixing bowl and add the water with oil. Stir until forms soft
dough, then knead in the bowl about 10 minutes.
2. Dough will feel sticky at first, but kneading, it should develop into a dough that becomes
smooth and satiny. When well mixed and smooth, wrap pastry in plastic wrap and leave
it to rest at room temperature about one hour.
3. If not all the dough is being used right away, wrap the unused portion and keep chilled in
fridge up to a week. Always bring to room temp before using. Divide the pastry into 12
equal portions, shaping them into smooth balls.
4. Cover with a cloth, except the one you're working with. Take a ball of dough, and shape it
into a square. Place it on a lightly floured surface, and roll into a 6 inch square using
rolling pin. Dust again with flour. Take the dowel, and place on one end of the pastry, and
roll neatly onto the dowel, pressing firmly as you do so. Keep hands on each side of the

pastry. Unroll the pastry and dust the work surface and pastry with a little flour, and roll
up again from opposite side as before, exerting pressure as you go.
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5. Unroll carefully. After second rolling, the pastry should be about 10x12 inches. Using the
back of your hands, place them under the pastry and stretch gently, moving hands to
keep it even, working toward the edges. The edges can be given a final stretch with the
fingertips. You should wind up with a pastry that's 14x18 inches in size.
6. Place on a cloth, cover with wax paper and fold the cloth over the top. Repeat the above
process with remaining dough balls, laying each on top of the previous one with wax
paper between them.
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Rough Puff Pastry

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Ingredients :

1. 500g plain flour

2. 500g very cold butter, cut into small cubes
3. 1 tsp salt
4. 250ml ice-cold water

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Procedures :

1. Put the flour in a mound on the work surface and make a well. Put in the butter and salt
and work them together with the fingertips of one hand, gradually drawing the flour into
the centre with the other hand.
2. When the cubes of butter have become small pieces and the dough is grainy, gradually
add the iced water and mix until it is all incorporated, but don't overwork the dough. Roll
it into a ball, wrap in cling film and refrigerate for 20 minutes.
3. Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into
three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as
before, and fold it into three again. These are the first 2 turns. Wrap the block in cling
film and refrigerate it for 30 minutes.
4. Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total
of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30
minutes before using.
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Short Pastry
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French Short Pastry

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Ingredients :

1. 1 1/2 cups all-purpose flour

2. 1/8 teaspoon salt
3. 1/2 cup unsalted butter, chilled and cut into small pieces
4. 6 tablespoons ice water
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1.

Procedures :

In a food processor, mix together flour and salt. Add butter, and process until mixture
resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough
begins to form in clumps. Remove dough from processor onto a floured surface, and
form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before
rolling out.
2. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge.
Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3. Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove
pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent
overbrowning.
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Batters and Dumplings

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Dumplings

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Ingredients ;

1. 1 cup all-purpose flour

2. 2 teaspoons baking powder
3. 1 teaspoon white sugar
4. 1/2 teaspoon salt
5. 1 tablespoon margarine
6. 1/2 cup milk
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1.

Procedures :

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter
until crumbly. Stir in milk to make a soft dough.
2. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid.
Serve.
3. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
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104. Choc
oLate
Desserts
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Bombes
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Winter bombe
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Ingredients :

1. 2 x 500 g tubs of quality vanilla ice cream

2. 1 kg panettone
3. 125 ml Vin Santo
4. 3 heaped tablespoons quality raspberry jam
5. 100 g tinned cherries , in juice
6. 75 g glac clementines (or other glac fruit)
7. 1 clementine
8. 50 g shelled pistachios
9. 300 g quality dark chocolate (70%)
10.

25 g unsalted butter
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Procedures :

1. Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a

2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cmthick rounds off your panettone, then cut them in half. Youll have some panettone left over,
so keep this for another day. Arrange six of your panettone slices in a single layer around the

inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to
the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
2. Drain the cherries, and thinly slice the glac clementines. Finely grate the fresh clementine
zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of
ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios,
cherries and glac fruit, then layer on the clementine slices. Add the other tub of ice cream.
Spread it out, working quickly so the ice cream doesnt completely melt. Put the remaining
two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then
cover the bowl tightly with clingfilm. Press a plate down on top to push and compact
everything down, pop a weight on, then freeze overnight, or until needed.
3. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe,
carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to
transfer my bombe from the freezer to the fridge just before serving up the main to give it a
head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of
gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the
reserved clementine zest, then pour the chocolate over the pudding so it oozes down the
sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
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 Parfaits
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COOKIES AND CREAM PARFAITS

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Ingredients :

1. 15 Oreos
2. 4 oz semi-sweet chocolate roughly chopped
3. 1/2 cup milk
4. 2 cup heavy whipping cream chilled *
5. 1/3 cup Baileys chilled *
6. 1/4 cup powdered sugar
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Procedures :

1. Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Oreo cookies
into crumbles, then set aside.
2. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour
over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in
the microwave for 30-second intervals until all the chocolate has melted. Mixture will be
very liquid, like chocolate milk. Set aside and let cool to room temperature.

3. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and
powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
4. Divide cream mixture in half. The first half of the whipped cream will be left alone and is
ready to use in the parfait. The second half will be mixed with the chocolate. When ready,
slowly add the chocolate mixture over this half of the whipped cream, gently (yet
thoroughly) folding them together until completely mixed.
174.
5. To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and
crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then
cookies, then cream again, then chocolate again, then cream again, and finally finish with
any remaining cookie crumbles on top.
6. Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill
parfaits for 2-3 hours before serving.
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Coupes
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Chocolate Coupe with Cocoa Nib Mousse

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Ingredients :

1. 1/2 teaspoon unflavored powdered

gelatin

11. 3 large egg whites

12.1 teaspoon fresh lemon juice

2. 1 tablespoon water
3. 1/3 cup whole milk
4. 1/3 cup heavy cream

13.1/4 cup unsweetened cocoa

powder
14.1 teaspoon unflavored powdered
gelatin

5. 4 large egg yolks

15.1 tablespoon water
6. 3 tablespoons sugar

16.2/3 cup whole milk

7. 4 ounces milk chocolate, finely

chopped

17. 1 2/3 cups heavy cream

8. 2 ounces bittersweet chocolate,

finely chopped

18.1/2 cup cocoa nibs (available at

specialty-food stores)

9. 5 large egg yolks

19.4 large egg yolks

10. 1/2 cup granulated sugar

20. 1/3 cup sugar

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25. Procedures :
1. In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a
medium saucepan, bring the milk and cream to a simmer. In a medium heatproof bowl,
whisk the egg yolks with the sugar. Gradually whisk the hot liquid into the egg yolks, then
pour the mixture into the saucepan and whisk over low heat until thickened, about 4
minutes. Remove from the heat and whisk in the softened gelatin. Stir in both chocolates
until melted. Transfer the cream to a bowl, press plastic wrap directly onto the surface
and refrigerate until chilled, about 2 hours.
2. Preheat the oven to 350. In the bowl of a standing electric mixer fitted with the whisk,
beat the egg yolks with 1/4 cup of the sugar at medium-high speed until thick and pale,
about 3 minutes. Scrape the mixture into a large bowl. Wipe out the mixing bowl and
whisk. Whip the egg whites with the lemon juice at medium-high speed until soft peaks
form. Gradually beat in the remaining 1/4 cup of sugar until glossy. Fold the beaten
whites into the yolks. Sift the cocoa over the eggs and fold in until no streaks remain.
Spread the batter in a parchment-lined 12-by-15-inch rimmed baking sheet. Bake in the
center of the oven for about 30 minutes, until the cake is springy and cooked through. Let
cool completely on a rack. Using a 2 2/3-inch round biscuit cutter, stamp out 16 rounds.
Invert the baking pan onto a work surface and remove the biscuits.
3. In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a
medium saucepan, bring the milk and 2/3 cup of the heavy cream to a simmer. Pour the
liquid into the blender, add the cocoa nibs and let stand for 20 minutes.
4. Puree the mixture and strain it into the saucepan; bring to a simmer. In a medium
heatproof bowl, whisk the egg yolks with the sugar. Gradually whisk in the cocoa nib
liquid. Return the mixture to the saucepan and cook over low heat, whisking constantly,
until thickened, about 4 minutes. Off the heat, whisk in the gelatin until melted. Pour the
mixture into a clean bowl and refrigerate until chilled, about 2 hours. Whip the remaining
1 cup of heavy cream to soft peaks and fold it into the chilled cocoa nib mixture.
Refrigerate until firm, about 30 minutes.
5. Preheat the oven to 350. In a food processor, pulse the flour with 3/4 cup of the
hazelnuts until the nuts are finely ground. Add the sugar and salt and pulse to combine.
Add the butter and process until incorporated. Add the remaining 1/2 cup of hazelnuts
and pulse to coarsely chop. Press the mixture into small clumps onto a parchment-lined
baking sheet and freeze just until firm, 10 minutes. Bake in the oven for about 30
minutes, until golden and fragrant. Let cool completely, then break up into smaller
clumps.
6. Sprinkle 2 tablespoons of the hazelnut crumble into each of 8 wide glasses. Top with 2
rounded tablespoons of the cocoa nib mousse, 1 chocolate biscuit, 2 rounded tablespoons
of the chocolate cream and 2 more tablespoons of the hazelnut crumble. Repeat the
process with the remaining mousse, biscuits, cream and hazelnut crumble. Serve right
away.

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Bombe Alaska
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Baked Alaska
35.

36. Ingredients :
1.

6 tablespoons sugar

2. 3 large egg yolks

3. 1 teaspoon pure vanilla extract
4. 3 ounces bittersweet chocolate, melted
and cooled
5. 3 large egg whites, room temperature

6. Pinch of salt
7. 1 1/2 pints pistachio ice cream,
slightly softened
8. 1 1/2 pints cherry ice cream or berry
sorbet, slightly softened
9. Swiss Meringue
10.

Vegetable-oil cooking spray

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Procedures :

1. Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and
spray with cooking spray.
2. Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the
whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes.
Add vanilla, and fold in melted chocolate just to combine.
3. In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip,
on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold
egg whites into the chocolate mixture.
4. Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull,
about 20 minutes. Remove from oven, and let cool on a wire rack.
5. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl
with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another
layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly,
cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at
least 2 hours or up to 24 hours in advance.
6. Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and
invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream
cake to the freezer.
7. Preheat oven to 500 degrees.Fill a pastry bag, fitted with an Ateco #5 star tip, with
meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream
and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15
minutes.
8. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven,
and serve immediately.

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Semi-freddo
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Coffee Semifreddo
Ingredients :

1 tbsp instant coffee

1 tbsp tia maria or brandy
4 large eggs (separated)
100g golden caster sugar
300ml pot double cream
100g/4oz pack honeycomb toblerone, finely chopped
Dark chocolate curls (to decorate)

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Procedures :

1. Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and
sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the
cream in another.
2. Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture
until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat
everything in this order, you dont need to wash the whisks in between.

3. Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the
Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen,
overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see
video link, above, for instructions) and keep them in a airtight container or freeze.
4. To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the
chocolate curls.
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Ice cream, sorbets, and

sherbets
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Coconut Ice Cream

Ingredients :

1. 1 cup milk
2. 1 (14 ounce) can cream of coconut
3. 1 1/2 cups heavy cream
4. 1 1/2 cups sweetened flaked coconut (optional)
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Procedures :

1. Combine the milk and cream of coconut in the container of a food processor or blender, and mix
thoroughly. Stir in cream and flaked coconut.

2. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
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Crme anglaise
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Sweet Crme Anglaise

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Ingredients :
1.
2 cups milk
2. 2 eggs plus 1 egg yolk
3. 14 cup sugar
4. 2 tsp. vanilla extract
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Procedures :
1. Rinse the inside of a nonaluminum saucepan with water and shake out the excess water. Pour
in the milk, place over medium-low heat and cook until small bubbles form around the edges of
the pan, about 5 minutes.

2. In a small bowl, combine the eggs, egg yolk and sugar and whisk just until blended. Gradually
whisk in half of the hot milk, then pour the egg mixture into the pan. Set over low heat and
cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and
leaves a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow it to boil.
3. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic
wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
Refrigerate for at least 2 hours or for up to 2 days.
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Granta and Granite

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1.

FRESH STRAWBERRY GRANITA

Ingredients :
1 cup hot water

2. 3/4 cup sugar

3. 2 tablespoons fresh lemon juice
4. 3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish
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Procedures :

1. Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in
processor until smooth. Add sugar syrup and blend until combined.
2. Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about
25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen,
stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita
into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape
granita into bowls. Garnish with berries and serve.
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