- 1 x 400 g ripe strawberries, punnet
- 1 T lime juice
- 2 x 250 g fromage blanc
- 100 g caster sugar
Purée the strawberries with the lime juice, adding a little water to loosen if necessary. Measure the volume of the strawberry purée and add half that volume of caster sugar, then blend again.
Pour into two large, flat baking trays lined with cling film and freeze for 2 hours.
Line heart-shaped moulds or ramekins with cling film and spoon in the fromage blanc, flattening it to pack it in tightly. Chill until ready to use.
Once the granita has set, chip or flake with a fork to the desired consistency.
Remove the fromage blanc from the moulds and sprinkle with the granita.
Cook’s note: If you can’t find fromage blanc, whip 2 x 250 g tubs ricotta with 2–3 T thick Greek yoghurt and use instead.