Gastronomixs

Pineapple granité

Creation by René Staartjes, Rational, Almelo, the Netherlands.

Pineapple granité

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Ingredients

350

ml

sugar water (1:1)

350 

g

water

1

 

vanilla pod

2

 

star anise

1

l

pineapple purée

5

leaves of

gelatine

Preparation method

  • Leave the sugar water to infuse with the vanilla and star anise. Then remove the spices.
  • Soak the gelatine in cold water and dissolve it in a pan with a little of the water clinging to it.
  • Mix the dissolved gelatine with the pineapple purée, the sugar water, and the water.
  • Strain the mixture and place in the freezer.
  • Stir regularly with a fork. 

Serving suggestions

  • As a component in a dessert with chocolate and banana.
  • As part of a cocktail.

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