Yellow datterini, citron and Szechuan pepper granita

Name: Yellow datterini, citron and Szechuan pepper granita
Yield: 1000 g
Cuisine: Italian
Ingredients: 267.4 g Yellow datterini tomato; 100.3 g Orange juice; 127 g Sucrose; 16.7 g Citron zest; 0.7 g Szechuan pepper; 487.9 g Water

Giovanna Musumeci's Open Lab granita: Sicilian yellow datterini, citrus and a touch of green Szechuan pepper for a fresh, surprising texture.

A recipe by Giovanna Musumeci

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Photo by Giovanna Musumeci

The mix

Ingredients

1 kg

Base

Ingredients for 1 kg of mix. Check off ingredients as you weigh them.
Ingredient	Weight	%
Yellow datterini tomato	267.4 g	26.7%
Orange juice	100.3 g	10%
Sucrose	127 g	12.7%
Citron zest	16.7 g	1.7%
Szechuan pepper	0.7 g	0.1%
Water	487.9 g	48.8%

Your quantity, the same recipe.

From formula to gelato

Method

Combine all ingredients in a blender jug.
Blend until smooth and homogeneous.
Churn in a granita machine or freeze, stirring periodically, until the desired texture.

Full story, context and step photos on CucinaLi. Read the full article

The method

The balance, in numbers.

Mix composition and freezing curve. POD15.51 PAC15.51 Serv. temp.-5.1 °C

Sugars: 15.51%
Fats: 0.01%
MSNF: 0.00%
Other solids: 1.42%
Total solids: 16.94%
Water: 83.06%
POD: 15.51
PAC: 15.51
Serv. temp.: -5.1 °C
OQP: -4.2 °C
Calories: 67.77 kcal

Freezing curve

Serv. temp. (75%): -5.1 °C
OQP (70%): -4.2 °C

Behind the recipe

Giovanna Musumeci

Pasticceria Santo Musumeci

Giovanna Musumeci, a Sicilian from Randazzo, answered the call of gelato by leaving behind a career in territorial planning. Raised in the historic family pastry shop and a pupil of master Luca Caviezel, she quickly earned recognition such as the Caviezel Award and the Gambero Rosso Tre Coni. Her philosophy is based on the use of local, genuine ingredients, such as Bronte pistachio and Etna citrus, transformed into recipes that exclude semi-finished products and artificial flavourings. Flavours such as Pignolo and Oro Verde di Sicilia capture the essence of her land, offering unique experiences.

Giovanna is also a member of the Sherbeth Festival's Technical Committee and is dedicated to spreading the culture of Italian artisanal gelato around the world.

In her lab in Randazzo, in the heart of Etna's lava lands, she carries on what she calls "heroic gelato", the result of a skilful combination of craftsmanship and innovation, to offer an authentic taste of Sicily.

Meet Giovanna

https://www.santomusumeci.it