Method

• 1.
  For the chocolate granita, place the sugar and 1 cup (250ml) water in a saucepan over medium-high heat and bring to a simmer.
• 2.
  Sift cocoa powder into a bowl, add a pinch of salt flakes and pour over the sugar mixture, whisking until well combined. Pour into a 20cm x 30cm shallow tray and freeze for 1-2 hours or until set. Once frozen, scrape the granita with a fork to form ice crystals.
• 3.
  Place in an airtight container and freeze for at least 6 hours before using.
• 4.
  For the vincotto cherries, place the cherries, sugar and 1/3 cup (80ml) water in a small saucepan over medium heat and bring to a simmer. Simmer for 1 minute for the flavours to infuse (You don’t want the cherries to soften as the texture of the cherries is very important to the dessert itself). Drain half of the cooking liquid, then gently stir in the vincotto. Set aside to cool. (This can be set aside in the fridge ready for you to serve. If you have any leftover, I also serve this as a condiment with Roquefort cheese.)
• 5.
  Place ricotta and lemon zest and juice in a food processor and whiz until just smooth. (Don’t over-whip, as it will split).
• 6.
  Place serving glasses in the freezer or fridge until frosted. Divide ricotta mixture between glasses. Top each with vincotto cherries, then granita. Serve immediately.