Passion fruit granité
By scraping the ice several times with a fork as it freezes, the recognisable ice crystals of the granité are formed.
Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.
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Ingredients
|
100 |
g |
sugar |
|
40 |
g |
Grand Marnier |
|
130 |
g |
passion fruit juice |
Preparation method
- Make a dark caramel with the sugar by caramelising it in a dry pan.
- Deglaze with the Grand Marnier and allow it to dissolve.
- Leave to cool before adding the passion fruit juice.
- Freeze and create a granité by regularly stirring it with a fork or whisk.
Serving suggestions
- As a component in a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.
- As a basic ingredient for a cocktail.