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Arnott's product:
Granita
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Preparation time: 15 minutes
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Cooking Time: 30 minutes
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Chill Time: 1 hour
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Serves: 6
Ingredients
6 Arnott’s Granita biscuits
500g strawberries, washed, hulled, halved
215g (1 cup) caster sugar
400g cream cheese
1 tbs plain flour
1 tsp vanilla extract or essence
3 eggs
Method
- Preheat oven to 160°C.
- Line 6 large (texas) muffin pans with paper cases. Place biscuits, flat-side up, in the cases.
- Heat a non-stick frying pan over medium heat. Add the strawberries and 155g (3/4 cup) sugar and cook, stirring, for 2-3 minutes or until the sugar dissolves. Drain, reserving syrup. Set aside to cool.
- Meanwhile, use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Beat in the flour and vanilla essence. Add the eggs, 1 at a time, beating until combined.
- Spoon half the strawberries over the biscuits. Top with the cream cheese mixture. Bake for 20-25 minutes or until just set. Set aside to cool completely. Place in the fridge to chill. Transfer to a serving platter. Serve with the remaining strawberries and reserved syrup.