Greek Salad Granita
A surprising dish by Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin stars. The diner gets stunned first by seeing a scoop of white 'snow' on their plate. The waiter then squeezes a few drops of olive oil on top using a pipette and instructs the guest to proceed. Skeptically, the diner tastes the white snow to be pleasantly amazed with all the classic flavors of a greek salad: tomatoes, cucumber, olive oil, feta cheese and kalamata olives.
This is the signature dish from Funky Gourmet and modernist cuisine chefs Georgianna Hiliadaki and Nikos Roussos shared it with us so you can make it yourself and impress your guests!
- 500 g (17.6 oz) tomatoes, quartered
- 5 g (0.18 oz) capers
- 40 g (1.41 oz) Kalamata olives
- 120 g (4.23 oz) cucumbers
- 8 g (0.28 oz) salt
- 30 g (1.06 oz) extra virgin olive oil
- 40 g (1.41 oz) onion
- 100 g (3.53 oz) feta cheese
- 2 g (0.07 oz) dry oregano
- 50 g (1.76 oz) basic syrup
1- Mix all ingredients together with a handheld blender until mixture becomes homogenized.
2- Place several layers of wet muslin on a strainer.
3- Empty the mixture in the strainer and let it drip for 1 minute.
4- Throw away the first water.
5- Let it continue dripping in the fridge over the strainer lined with muslin for 4 hours.
6- Freeze this mixture in a PacoJet container. If you don't have a PacoJet, see instructions below.
7- Once frozen, process it twice in the PacoJet to obtain a fine white granita.
WITHOUT A PACOJET: Without a PacoJet, it is hard to obtain the same fine consistency but you can make a classic granita. To do this, while the mix is in the freezer, occasionally scrape it with a fork to create a flaky consistency for the Greek Salad Granita. You can also use an ice cream maker to make a sorbet and make it fluffy with a fork.