Prep: 5 minutes; Cook: 50 minutes. Food Editor Frances Largeman was inspired to create this recipe after enjoying a similar dessert by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Try pairing the cooked grano with sorbet and other toppings, like dulce de leche.

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Jim Franco

Recipe Summary

Yield:
4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill.

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  • Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.

  • Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.

Nutrition Facts

209 calories; fat 3g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 5g; carbohydrates 42g; fiber 5g; cholesterol 5mg; iron 1mg; sodium 48mg; calcium 114mg.
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