Granité disc of blueberry and white grapefruit
A super cool and elegant way to present a granité. Because the recipe is precisely designed, the two different colours remain marbled during freezing.
Makes 2280g.
Allergens and dietary requirements
- Sulphite
- Vegan
Ingredients
400
g
sugar200
g
water1000
g
white wine80
g
lemon juice300
g
white grapefruit, juice300
g
blueberry coulis4
g
xanthan gumPreparation method
- Place the sugar, 1/3 of the white wine and lemon juice together in a saucepan and heat until the sugar dissolves.
- Then add the rest of the white wine and divide the mixture in half by weight.
- Then add the white grapefruit juice to one half, and the blueberry coulis to the other half.
- Use a hand blender to mix in equal amounts of xanthan gum with both mixtures.
- First pour the white grapefruit base into a flat mould in the desired proportion. Then pour the blueberry base into the mould with it. Mix together lightly so that it keeps a marbled effect.
- Freeze in the blast chiller until super-hard.
- Remove from the mould with gloves on and place between cling film in the freezer until use.
Serving suggestions
- Delicious in a dish with strawberry, yoghurt, and chamomile.
- Pairs well with cèpes, dark chocolate, and orange.
- Perfect with cinnamon, pineapple, and lime.
