Former ‘Masterchef’ winner Thomasina Miers is getting hot and spicey with her new book, ‘Chilli Notes’.
Here’s a recipe to try ...
FRUIT SALAD WITH LIME AND CHILLI SNOW
(Makes 500ml of ‘snow’)
2 mangoes, peeled and sliced
300g raspberries, sliced in half
150ml apple juice
For the nieve (‘snow’):
90g caster sugar
1 fresh red chilli, halved lengthways
Zest of 1 lime
100ml apple juice
150ml lime juice (about 5-6 limes)
2tbsp 100 per cent agave tequila
To make the granita, put the sugar, chilli and 200ml of water into a saucepan and place over a medium heat. Simmer, stirring, until the sugar has dissolved completely, then remove the pan from the heat. Stir in the lime zest and set aside.
Once the syrup has completely cooled down, pour in the apple juice followed by the lime juice and tequila and stir to combine. The mixture will be quite strong-tasting at this point, but once frozen, it will lose much of its punch.
Pour the liquid through a sieve into a shallow dish and place in the freezer. After three hours, use a fork to break up any ice that has formed, particularly around the edges of the dish. Return the granita to the freezer, repeating the raking process every few hours or so until the whole dish consists of crunchy, flaky ice crystals. It is important to use a shallow dish, or this process will take a lot longer!
Mix the mangoes and raspberries together (you can do this a few hours before you are ready to eat, but not much longer, or the raspberries will start looking soggy). When you are ready to eat, dress with the apple juice and serve in bowls with the lime and chilli snow scattered on top.