St Clement’s granita & shortbread

Name: St Clement’s granita & shortbread
Total time: 50 min
Yield: 4
Ingredients: 1 orange; 2 lemons; 75 g liquid glucose; 75 g caster sugar; 500 ml fresh unsweetened orange juice; 10 juniper berries; 65 g unsalted butter (at room temperature); 20 g caster sugar plus extra for dusting; 80 g plain flour; ½ teaspoon cornflour

Lemon, orange & juniper berries

“A summery dessert inspired by the oranges and lemons of St Clement’s pudding (which, incidentally, shares its name with a Cornish village). Using liquid glucose helps to control the formation of crystals, resulting in a smoother-style granita – you can find it in the baking aisle of your supermarket. ”

Serves 4

Cooks In50 minutes plus freezing, chilling & resting

DifficultyNot too tricky

Jamie Magazine Fruit Puddings & desserts

Nutrition per serving

Calories 409 20%
Fat 13.6g 19%
Saturates 8.6g 43%
Sugars 44.2g 49%
Salt 0.59g 10%
Protein 3g 6%
Carbs 71g 27%
Fibre 1.3g -

Of an adult's reference intake

Jamie Magazine

By Nathan Outlaw

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Ingredients

1 orange
2 lemons
75 g liquid glucose
75 g caster sugar
500 ml fresh unsweetened orange juice
10 juniper berries
SHORTBREAD BISCUITS
65 g unsalted butter , (at room temperature)
20 g caster sugar , plus extra for dusting
80 g plain flour
½ teaspoon cornflour

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Jamie Magazine

By Nathan Outlaw

Tap For Ingredients

Method

Using a Microplane grater, finely zest the orange and 1 lemon into a saucepan. Squeeze in the lemon juice and add the liquid glucose, sugar and orange juice.
Crush and add the juniper berries, then slowly bring to the boil over a medium heat. Simmer for 2 to 3 minutes, then remove and leave to cool completely.
Pass the mixture through a sieve and transfer to a wide, freezer-proof container, so it’s about 1 to 2cm deep (this will help it freeze quicker).
Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
To make the shortbread, gently beat the butter and sugar until pale and fluffy. Add the flour, cornflour and 1 pinch of fine sea salt, and mix into a dough. Wrap in clingfilm and leave at room temperature for 1 hour.
Roll out the dough between 2 sheets of baking paper to 5 to 6mm thick. Discard the top sheet of paper and cut the dough into rectangles (it should make about 8 biscuits).
Prick them with a fork, then slide the shortbread on its paper onto a baking sheet and chill in the fridge for at least 30 minutes.
Preheat the oven to 160ºC/325ºF/gas 3.
Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.