Italian Fruit Granita
Cook Time 20 minutes plus overnight freezing
400g frozen fruit (mango, banana, pineapple mix), brought out of the freezer 20 minutes before blending
100g caster sugar plus an extra 2 tbsp
50ml lemon juice
200ml thickened cream
1 vanilla bean, seeds scraped
Bring the 100g of caster sugar plus a ¼ of cup of water to the boil. Place into a food processor along with the fruit chunks and lemon juice. Blend until smooth.
Pour into a shallow tin and freeze overnight.
Whisk the cream with the remaining sugar and vanilla bean to stiff peaks.
Remove the frozen fruit from the freezer and scratch the surface with a fork to form crystal-like ice shavings. It will resemble snow.
Serve in fruit granita in latte glasses and top with the whipped cream.