Gastronomixs

Pineapple granité

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

Pineapple granité

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,900 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

350

g

sugarsyrup (1:1)

15

g

gelatine, soaked in cold water

1

 

vanilla pod

2

 

star anise

1

l

pineapple purée

350

g

water

Preparation method

  • Bring the sugarsyrup to a boil, take off the stove and stir in the soaked gelatine to dissolve.
  • Cut the vanilla pod lengthways to expose the seed, and add it together with the star anise to infuse for half an hour.
  • Mix the flavored sugar syrup with the pineapple purée and 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.

Previous page