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Moscato D'asti granita with raspberries and yoghurt

Peter Gilmore

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Peter Gilmore's pink moscato granita.
Peter Gilmore's pink moscato granita.Christopher Pearce

This is such a simple dessert that you can store in the freezer and forget about until it's time to eat. Serve it in any type of glass you like.

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Ingredients

  • 500ml moscato d'Asti

  • 200ml water

  • 100g castor sugar

  • 1 vanilla bean

  • 10 raspberries

  • 2 punnets raspberries for garnish

  • 200g Greek-style sweetened yoghurt

Method

  1. Step 1

    To make the granita, place the moscato d'Asti, water and sugar into a saucepan. Add one split and scraped vanilla bean and 10 raspberries. Mix well with a whisk and lightly crush the raspberries. Place the saucepan over a high heat and bring to the boil. Boil for only one minute, turn off the heat and strain the mixture through a fine sieve into a shallow bowl or tray suitable to be placed in your freezer. Allow the liquid to cool completely, stir and place in your freezer.

  2. Step 2

    After about one hour stir the mixture and return to the freezer. Allow to set into solid ice overnight. The next day, using a fork, scrape the ice to form ice crystals. Return to the freezer and store until required.

  3. Step 3

    To serve, layer granita, yoghurt and fresh raspberries in a serving glass. Serve immediately.

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