Featured Chef Mani Niall

Mango-Pineapple GranitaMani Niall has earned his foodservice stripes as a pastry chef, cookbook author and private chef. His resume covers 21 years in the food industry and includes highlights such as serving as Michael Jackson’s globe-trotting personal chef, to making dessert props for California Milk Advisory Board’s widely acclaimed "Got Milk?" commercials, to constructing an attention-grabbing, three-story gingerbread house for a TransAmerica Corporation Christmas gala. In the 1980s, he captured national press notice when he and a partner founded a chain of bakeries in Los Angeles that still bear his name. Niall’s trademark stylish, all natural and healthful baked goods made his stores a destination for both the stars and the star-struck.

Niall is now based in San Francisco operating under the moniker Mani’s Test Kitchen (mani@manistestkitchen.com). Projects include product development, food and bakery consulting, recipe development and specialty catering. Currently, he is focusing on concepts as diverse as ice cream, wedding cakes, soy foods (and how to make them tasty!) and organic foods and products.

It follows that Niall was a "natural" to be tapped to create signature ice cream and granita recipes for the National Honey Board. The extraordinary and mouth-wateringly delicious results offer operators a range of honey-sweetened dessert options. Mango-Pineapple Granita capitalizes on the popularity of tropical flavors. Even better, for fitness-conscious diners, this cooling treat is easy on the calories and fat-free. At the other end of the spectrum, Honey Almond Brickle Ice Cream is a dessert lovers dream. Rich, crunchy and slightly gooey, the nutty honey brickle can be swirled into the honey vanilla ice cream, or served separately, sundae-style.

Niall sampled a number of California varietal honeys in the course of his recipe development. His recommendations favor honeys with citrus overtones (such as Orange Blossom and Star Thistle) and authoritative flavor profiles (Eucalyptus). Feel free to experiment with local honeys or popular varietals (Clover, Alfalfa) to achieve your own signature version.

Mango-Pineapple Granita

Yield: 2 Quarts

3-3/4

cups frozen mango chunks

3-3/4

cups pineapple chunks (canned or frozen)

6

cups papaya nectar (or orange juice

1-1/2

cups (18 oz.) honey (Star Thistle, Orange Blossom or other light citrus honey*)

3/4

cup lime juice

Blend all ingredients in a blender or food processor. Freeze according to ice cream machine manufacturer's instructions. Serve with fresh pineapple or mango chunks.

Note: the granita is smoothest when served immediately. Pack in an airtight container and freeze for storage. The ice crystals will become more pronounced the longer it remains frozen.

* Any honey may be used, these are simply varietal recommendations.

Honey Almond Brickle Ice Cream

Yield: 2 Quarts

4-1/2

cups milk

4-1/2

cups heavy cream

3/4

cup (9 oz.) Honey (Star Thistle, Orange Blossom or other light citrus honey*)

3/4

cup (5 oz.) sugar

12

egg yolks

1

Tablespoon vanilla extract

 

Honey Almond Bricke (see below)
  1. Scald the milk, honey and sugar. Stir while it is warming to dissolve the honey to prevent curdling. Heat till tiny bubbles appear around the edges. Do not bring to a boil.
  2. Place the yolks in a bowl and whisk for 2 minutes until they are somewhat lightened in color. Whisk in the cream.
  3. Remove the scalded milk and honey mixture from the stove. Whisking constantly, add the heated milk to the yolks, a little bit at a time to warm the yolks. Return to the pot and place over a medium low heat. Stir constantly for about 15 minutes until the mixture coats the back of a spoon. Strain into a bowl, add the vanilla, stir and place plastic directly on the surface. Refrigerate for 3 to 4 hours or overnight.
  4. Freeze according the ice cream machine manufacturers instructions. Place an airtight container in the freezer while the ice cream is freezing. Pack the ice cream into the airtight container and freeze for several hours for best results.

Almond Brickle

Yield: 2-3/4 cups

6

Tablespoons unsalted butter

3/4

cup (9 oz.) honey (Eucalyptus, Wildflower or other assertive honey*)

2

cups slivered almonds

3/4

salt

1

cup + 2 Tablespoons heavy cream

Method:

  1. Melt the butter and honey in a heavy-bottomed saucepan over a medium high heat. Add the almonds and stir constantly for about 8 to 10 minutes. Do not overcook or leave unattended, mixture will burn easily. The almonds and honey butter will darken to a rich, golden brown caramel.
  2. Remove from the flame and, still stirring, add the salt and stir in cream slowly. Watch carefully as the caramel mixture will sputter and steam. Pour the sauce into a bowl and allow to cool.

Serving Suggestions:

Keep the sauce on the side and spoon it over the ice cream when serving, or warm it for a hot sundae presentation.

Alternatively, fold the honey almond brickle sauce into the ice cream as you are packing it for the freezer. Work quickly and drizzle the sauce over the ice cream as you pack it. Do not over mix. Place in the freezer for several hours or overnight.

Note: Do not fold the brickle into ice cream during the freezing process. The sauce will clump and the butter may separate.

*Any honey may be used, these are simply varietal recommendations.