So tasty and healthy, instructed by our nutritionist, here’s a recipe of White peach granita and lemongrass infusion
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Practical information
- Total time: 10 min
- Preparation time: 10 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type: Dessert
- Category: Ice cream
- Nutritional criteria: Rich in fiber,
Preparation
- Peel, remove the stones and collect the flesh of 4 peaches in the blender bowl then add the lemon juice.
- Heat 40 cl of water and 200 g of sugar in a saucepan. Bring to a boil and pour half the syrup into the bowl.
Wash and cut the lemongrass sticks, throw them in the saucepan and let infuse for 15 minutes off the heat. - Blend the contents of the bowl for 30 seconds then pour it into a plastic box or ice cube tray and put in the freezer.
- Filter the lemongrass infusion through a small colander and set aside in the refrigerator.
- Preheat the oven to 150 °.
- Prepare the almond tiles: melt 40 g of butter, pour it into a small bowl then add the liquid cream, the rest of the sugar and the chopped almonds.
Mix with a wooden spoon. - Place 4 small piles of dough on a non-stick baking sheet and spread them in circles with the back of a tablespoon.
Bake and cook for about 10 minutes. - When the tiles are caramelized, remove the baking sheet from the oven, leave to cool for 1 minute and peel them off using a spatula.
- Take the sorbet out of the freezer, stir it with a fork and put it back in the cold for 2 hours.
- As dessert approaches, form sorbet balls, place them in 4 verrines, pour in the lemongrass syrup and serve immediately with the almond tiles.
