SHF #19 – Ginger honey granita with liquid truffle dessert and ginger butter cookies

Ginger…not everybody’s favourite but I for one love it! No matter in what form or shape. So when this months SHF hosted by Ruth of Once upon a feast had ginger as its theme I was really excited. One of the first things that crossed my mind was making ginger granita. But on its own that wouldn’t be enough, I needed more….chocolate and ginger go well together…so I made my liquid truffle dessert (once again) to accompany the granita. And to add a crunch to this dessert I baked simple butter cookies to which I added powdered ginger and stem ginger. The crunchy butter cookies were tasty in their simplicity, and great for dipping in the truffle dessert.
For the granita I used fresh ginger to flavour and a combination of honey and sugar syrup to sweeten it. The ginger and honey go together remarkably well. I tried to distinguish the two flavours while tasting but they seem to blend perfectly, complementing one and other.

serves 6

adapted from The Ultimate Cookie Book by Catherine Atkinson

45 g (1.6 oz) butter
25 g (0.9 oz) golden sugar
60 g (2.1 oz) flour
¾ ts ground ginger
2 tbs stem ginger, chopped

Cream the butter and sugar together. Mix the flour and the ground ginger. Add the flour /ginger mix to the butter and sugar. Using your hands combine until you get a smooth dough. Roll into a sausage shape with a 3 ¼ cm (1 ¼ in) diameter. Wrap in plastic wrap and chill for 30-45 minutes.
Preheat the oven to 160ºC (325ºF). Unwrap the dough and cut into 18 slices of about 7 mm (¼ in) thick. Place on a non-stick baking sheet. Bake for 15 minutes or until just beginning to turn brown. Cool on a wire rack.

650 ml (2 ¾ cup) water
160 g (¾ cup / 5 ⅔ oz) sugar
2 ½ tbs fresh ginger, minced
2 ½ tbs lemon juice
120 ml (½ cup) honey

Heat the water and sugar on low heat until the sugar has dissolved. Increase the heat and allow to boil for 5 minutes. Remove from heat and add the ginger. Allow to steep for 15 minutes. Add the lemon juice.
Pour the honey in a bowl. Pour the sugar syrup with ginger through a fine sieve into the bowl with honey. Stir until combined. Allow to cool down to room temperature. Put in the fridge until cold.
Pour the fluid into a large (metal) tin and put it in the freezer. Stir every 20 minutes with a fork during about 2 hours. Make sure to scrape the sides. Don’t over-stir because the end result should look like granita, not sorbet.
Serve in 6 miniature ramekins of about 50 ml (1 â…” fl oz).

150 g (5 â…“ oz) bittersweet chocolate (70% cocoa), chopped
150 ml (5 fl oz) whipping cream
1 tbs liqueur, brandy or whiskey
6 pieces of crystallized ginger

Put the chocolate in a bowl. Bring the cream to a boil. Add the hot cream to the chocolate. Allow to stand for a few minutes. Stir to combine. Add the liqueur, brandy or whiskey and stir once more to combine. Pour into 6 miniature ramekins of about 50 ml (1 â…” fl oz). Allow to set for about 2 hours.
Decorate with a piece of crystallized ginger.

1 serving – 395 kcal
100 g ginger butter cookies – 450 kcal
100 g ginger honey granita – 110 kcal
100 g liquid truffle dessert – 420 kcal

carbohydrate 34 g – protein 2 g – fat 18 g (saturated fat 11 g) – fibre 0 g

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11 Responses to SHF #19 – Ginger honey granita with liquid truffle dessert and ginger butter cookies

  1. Ivonne says:

    What a beautiful composed dessert, Linda! The cookies look incredible and the granita … make me swoon!

  2. Ruth says:

    What an exceptional trilogy if ginger.

    Beautiful AND delicious. Thanks for participating in SHF and look for the roundup on Monday

  3. linda says:

    Thanks Ivonne! I don’t know what swoon is but I hope something positive 😉

    Thanks Ruth! looking forward to all the other entries…

  4. jenjen says:

    Wow what a feast you have laid out. I agree with Ivonne those cookies look scrupmtious.
    How did you figure out the calorie values for each of the foods… clever!

  5. J says:

    hi linda, gorgeous shf entry! the combination looks totally enticing

  6. sam says:

    Lovely ginger trio Linda! I like how all the flavours and textures in your trio play off one another. Bravo! By the way, swoon, is definitely a compliment.

  7. OMG! They all look so gorgeous!!!

  8. gattina says:

    every thing you made looks just great! I especially love the ginger honey granita!

  9. Kristina says:

    I love the idea of those ginger cookies. For me the most addictive cookies ever have got to be buttery, spicy gingerbread and gingersnaps. I don’t know what it is but ginger in sweets (especially with lots of butter) is unstoppable…

  10. linda says:

    Hi Jenjen, thanks! As for the calories, I use a program to calculate them.

    Hi J, thanks!

    Hi Sam, glad you like it!

    Hi Queer Chef, thank you!

    Hi Gattina, thanks! Try the granita, it’s easy to make.

    Hi Kristina, you’re right about ginger & butter, they’re the best!

  11. you have really out done yourself on this one. Amazing.

    My Life As A Reluctant Housewife

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