Tangerine Granita with Vanilla Bean Cream
Tangerine Granita with Vanilla Bean Cream is a gluten free and vegetarian dessert. This recipe serves 6. One portion of this dish contains roughly 1g of protein, 11g of fat, and a total of 173 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have whipping cream, tangerine juice, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Place cream in small bowl. Scrape in seeds from vanilla bean; add bean.
Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan; whisk until sugar dissolves. Freeze 1 hour; stir well. Cover and freeze until solid, at least 3 hours or overnight.
Spoon 2 tablespoons vanilla cream into each of 6 bowls or Martini glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.