Recipe information
Yield
6 Servings
Ingredients
3
cups fresh tangerine juice
2
/3 cup plus 2 tablespoons sugar
3
/4 cup whipping cream
1
cup vanilla bean, split lengthwise
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Preparation
Step 1
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
Step 2
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.
Step 3
Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.