Sweet Ricotta Manicotti With Blood Orange Granita
Il Solé, Dallas
Blood Orange Granita 3 1/2 cups blood orange juice (approximately 12 oranges) 1/2 to 3/4 cup granulated sugar
Combine the juice and sugar in a bowl and stir with a wooden spoon until sugar is dissolved (about 5 minutes). Pour into an approximately 9- by 13-inch glass dish and place in a freezer. Stir mixture every 30 minutes with a fork. Be sure to scrape the bottom and the edges to break up any large pieces. Granita should be frozen to a slushy consistency after about 4 hours.
Crêpes 1 1/4 cups all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon sugar
4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 eggs
1/2 cup dark beer (cold)
Sift flour into a mixing bowl and set aside.
Heat milk, salt, sugar, and butter in a heavy-bottomed sauce pot, stirring, until butter is melted.
Make a well in the flour and pour in about a cup of the milk mixture. Mix with a whisk until you have a thick, smooth batter. Add the oil, eggs, and the rest of the milk and whisk until smooth. Refrigerate for at least 2 hours.
Place an 8-inch nonstick skillet over medium heat (you can use a larger one if that is all you have). Remove batter from refrigerator and stir in beer. Pour about 1/4 cup of batter into pan and swirl to cover pan evenly. Cook until edges begin to brown. Using your fingers and a rubber spatula, gently lift and flip the crêpe. Cook on other side approximately 30 seconds or until lightly browned. Drain on paper towels or a piece of parchment paper and continue until you have the number of crêpes needed. Makes about 18 to 20 large crêpes, or 6 servings.
Sweet Ricotta Filling 2 cups skim-milk ricotta 1/4 cup low-fat sour cream 1/2 cup powdered sugar 1 tablespoon blood orange zest 4 ounces bittersweet chocolate, shaved juice of 1 lemon fresh mint (for garnish, at assembly stage)
Combine all the ingredients in a bowl and mix thoroughly. Refrigerate until ready to use.
