Ingredients
Seasonal Fruits
- 300 g of seasonal fruits, cut
Neutral Syrup:
- 1 litre of water
- 130 g of sugar
- 5 g of unflavoured gelatine
Infusions:
- 350 g of neutral syrup + 110 g of passion fruit pulp + 6 g of lemongrass
- 350 g of neutral syrup + 90 g of raspberry pulp + 25 g of ginger
- 350 g of neutral syrup + 180 g of green apple pulp + 8 g of cinnamon
Preparation
Hydrate the gelatine in cold water. Bring the water and sugar to a boil, then cool. Add the gelatine and mix well. Set aside.
In 3 different vacuum bags, add the fruit pulp, syrup, and aromatic ingredient.
Using a Sammic SU vacuum sealer, seal at 99% and set aside for 2 hours.
Open the bags and place the contents into freezer-safe containers. Freeze for at least 4 hours at -20 °C.
Using a fork, scrape each preparation to obtain a granita.
Plate the fruit and alternate with the granita.
In this recipe, the sous-vide technique is essential for infusing the fruits with aromatic flavours. Low-temperature cooking ensures a perfect infusion.
Chef’s Notes
