Tequila Granita With Lychee And Yuzu Cream
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Lime Juice (fresh)1 cup
Tequila2.5 cups
Cream2 cups
Sugar1.5 tbsps
Juice (yuzu)3 cup
Water1 cup
GlucoseDirections:
1
Make the Granita: Whisk the liquids together in a bowl
2
Take off 1/2 cup of the liquid, add the gelatin and warm it to melt the gelatin
3
Combine all the liquids and freeze overnight
4
Scrape the next day into a frozen container
5
Make the Yuzu Cream: Combine all ingredients and whip until very, very soft peaks form
6
It will continue to thicken as it sits
7
In a soup plate or flat bowl place a mound of granita in the center
8
Surround it with a thick ring of yuzu cream
9
Top the granita with grapefruit segments and then lychee pieces on top of that
10
Place a rose petal ribbon over the top
11
Preheat the oven 350 degrees F
12
In a saucepan, combine the sugar, water and glucose and heat to 305 degrees F
13
Carefully and gently stir in the rose petals and pour onto a silicone baking mat lined baking sheet and let cool
14
Gently and slowly warm the rose mixture in the oven until just soft
15
Pull to form very thin ribbons or abstract shapes
16
Store with limestone on foam rubber in an airtight container