Prosciutto Melon Granita | Frozen Italian Dessert | Food Wishes
Learning Stats
CEFR 레벨
Total Words
Unique Words
Difficulty
자막 (200 segments)
Download[Music]
Hello, this is Chef John from
foodwishes.com
with puto melon granita.
That's right. I wanted to create a
frozen dessert that tasted like puto
wrap melon, which we can do by simply
sprinkling some puto over the top. I
mean, we'll do that, too, but we're also
going to infuse puto flavor into the
melon granita. And I thought the results
were absolutely mind-blowing. And to get
started, we'll come swinging in with
some sliced puto and we'll transfer it
into a dry pan set over medium heat. And
while that comes up to temperature and
starts to sizzle, we'll kind of separate
it with our tongs. And we'll pull that
apart into a nice even layer. And what
we'll do is cook this until the fat
starts to render out. And these pieces
start to very lightly brown. But we do
not want to go too far. So, what we'll
do on our pudo starts to look something
like this is pull out 2/3 of it and
transfer that onto a plate, and that's
the part we'll reserve and use when we
make the melon granita. And then we'll
leave a third of it in the pan, which
we'll cook for another minute or so,
just to render out some additional fat
and brown it up a little more. Since, as
you'll see, we'll use this portion to
make the candy pudo bits for the top. So
once it gets to this point, we'll turn
off the heat and we'll go ahead and
transfer that onto a paper towel line
plate. Oh, and you see that fat in the
pan, do not under any circumstances wipe
that out. All right, just leave that on
the stove as is. And what we'll do is
let that cool down to room temp. And
I'll show you later in the video how
we're going to candy that to make an
incredible topping for our finished
grrenita. And to start that, we will
take the melon of our choice and we'll
start scooping that into a bowl. And I
decide to use honeydew. But as long as
it's sweet and ripe, anything will work.
So you pick. I mean, you are after all
the Helen Mirin of melon percurin. But
no matter which you use, we'll need to
scoop out exactly 2 lbs into a bowl,
which is why the bowls on a scale. And
once we have that weigh out, we will
grab our blender and we'll transfer in
eight ounces, which is easy to get exact
if you're watching the scale countdown.
And if you're just doing it by eye, take
out about a quarter. And then what we'll
do is transfer in the puto we reserved
earlier, right? The two-thirds of it
that we took out of the pan first. And
we'll also toss in a nice splash of cold
fresh water. And then we'll head to the
blender and puree this on high speed to
produce one of the worst looking
smoothies ever. And then what we'll do
is transfer that into the pan we cooked
our puto. And we'll also rinse out the
blender with about 1/4 cup of water. And
we will add that in as well. And then
the last two ingredients will include a
pinch of salt, followed by some white
sugar, but not too much because our
melon's already sweet. And we will turn
our heat on to medium high. And we will
bring this up to a simmer. At which
point we'll lower our heat to medium
low. And we'll let this simmer for about
15 minutes, stirring occasionally,
during which time this mixture is going
to be infused with the puto. And I know
that is not very pleasant to look at.
and completely unappetizing.
But hang tight because after simmering
for about 15 minutes, somehow someway,
it even looks worse. I mean, if I ever
produce a horror movie, that is going to
be the color of the psycho's house. But
anyway, once our mixer is cooked for 15
minutes and it looks like this, we will
pass that through a strainer into a bowl
since all we want is the liquid. And
we'll discard any puto sludge left
behind.
And then, very important, we will let
this mixture sit and cool down to room
temp since I don't want to add fresh
melon to this when it's hot since that
will affect the flavor.
And that's it. Once that's cooled down,
we'll take the rest of our melon and we
will liquefy that in our blender on high
speed and we'll go ahead and pour that
in. And we'll give it a quick stir and
check out the color that's produced,
which does not look like any melon I
would want to eat. So, I highly
recommend we grab some gel style green
food coloring. And we whisk in a drop or
two. And by the way, when you're going
to color a granita, if you just put in a
little bit like this, cuz you think that
looks like melon, it's going to be way,
way too light when we're finished with
the forking step. So, we actually need
to add enough food coloring so it's
twice as dark as we want it to be in the
final product. And once that's been
mixed in, we'll transfer that into a
casserole dish or some other kind of
similar container. And I know you're
concerned. Since this does look much
more like Irish Spring than summer
melon, but you'll see what happens. It's
going to be fine. And that's it. I went
ahead and covered that and popped it in
the freezer for 1 hour, at which point I
pulled it out and I grabbed a fork. And
what we'll do for this first forking is
just kind of push that slightly frozen
stuff away from the edges into the
center. And we'll just break up those
slushy bits and stir everything
together. Oh, and I should mention you
don't have to cover it. And all this
will happen faster if it's not covered.
Okay, I knew I couldn't get to it for
about an hour, so I didn't want it to go
too fast. And for the rest of the
process, I'm not going to cover it till
it gets where I want. And what we'll do
is pop that back in for another 30 to 45
minutes. And then we'll repeat the exact
same procedure. We'll take our fork and
mix the frozen stuff from the outside
into the unfrozen slushy stuff in the
middle. And each time we do this, it's
going to become more frozen and more
granita like. And after doing that like
three or four times, we'll eventually
end up with something that looks like
this, which is sort of like grainy wet
snow. And once it does get to this
point, since we're probably making this
ahead of time, we can wrap it and pop it
in the freezer until we're ready to
serve, which for me was the next day.
And once we are finally ready to enjoy
this, we'll give it the final forking.
And exactly how fine or coarse a texture
you achieve is going to be up to you.
Okay. If you take your time and use a
light touch, you'll get beautifully
small crystals, which personally is the
texture I prefer.
Oh, and I should mention you could just
skip all the previous forking and just
pour the mixture in and let it freeze
solid and then just scrape it once at
this point. But having said that, I do
think the texture is better if you give
it those forkings while it freezes. And
that's it. Once we're finally happy with
how that's been forked, we'll go ahead
and grab a spoon since our puto melon
granita is ready to enjoy. And that, my
friends, really was shockingly good.
Right. This tastes exactly, and I mean
exactly, like a really cold pudo wrap
piece of melon, except we're enjoying
those flavors and something that has a
texture of a snow cone. I mean, it
really was perfect, but it could be more
perfect since what we'll do to make a
topping is chop up that reserved puto
and we'll toss it in a pan set over
medium heat and sprinkle over a teaspoon
of sugar. And we will cook that stirring
until the sugar disappears and those
pieces of puto start to turn a little
bit shiny which is from both the fat
being warmed up and rendered out again.
And also that sugar is melted and
caramelized to the surface. And once
it's looking like this, we'll turn off
the heat and we'll grab a plate and
we'll transfer it on and let it cool.
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that something is in a position above and supported by a surface. It is also used to indicate a specific day or date, or to show that a device is functioning.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
The word 'we' is a first-person plural pronoun used to refer to the speaker and one or more other people collectively. It is used as the subject of a sentence or clause.
Description
This prosciutto melon granita experiment came out shockingly well, and tastes exactly like a prosciutto-wrapped piece of melon, with the texture of a snow cone. This beautiful granita straddles...
카테고리
관련 영상
National Geographic
