Tequila Granita with Lychee and Yuzu Cream

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 8 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 730, total fat 28 G., saturated fats 17 G., proteins 3 G., carbohydrates 115 G., fiber 1 G., cholesterol 102 mg, sodium 69 mg, sugar 111 G.

“This is one of our best summer desserts at Tru,” shares pastry chef Gail Gand. “One of its ingredients is lychee, a fleshy white fruit with a red shell. Its pit reminds me of a cockchafer, probably the only bug I’m afraid of. Another important ingredient is yuzu. It’s a Japanese citrus fruit, but we only need the juice (store-bought is fine). It’s very tart, like lime juice. The granita is also decorated with ribbons of rosebuds. They remind me of going to Expo 67 in Montreal with my family. In the Japanese pavilion, women in kimonos with whitened faces handed out ‘rosebuds for good luck,’ only they pronounced it ‘vine buds.’”

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Granite

1.5 cups freshly squeezed lime juice
0.5 cups of tequila
1.5 cups simple sugar syrup (mix 1 cup sugar with 1 cup water and heat until the sugar is completely dissolved)
2 sheets of gelatin, soaked in water

Yuzu cream

2.5 cups cream
3.5 tbsp. sugar
1.5 tbsp yuzu juice

Innings

1 grapefruit, cut into wedges
10 fresh lychees, peeled and halved
8 ribbons of rose petals

Ribbons of roses

2 tbsp. sugar
3/4 cup water
1/4 cup glucose
0.5 cups dried rosebuds with the core removed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lime juice, tequila, gelatin, grapefruit, lychee

Cooking the dish according to the recipe:

Granite:

Combine the liquids in a bowl. Separately, set aside 0.5 cups of liquid, add the gelatin, and heat until the gelatin dissolves. Combine all the liquids again and freeze overnight. The next day, transfer to a frozen container.
Make yuzu cream:

Combine all ingredients and whip until very soft peaks form. The cream will continue to thicken as it sets.

Place a mound of granita in the center of a soup plate or flat bowl. Top with a thick ring of whipped cream. Top the granita with grapefruit wedges, then lychee slices. Top with a ribbon of rose petals.
Ribbon of roses:

Preheat oven to 350°F (175°C). Combine sugar, water, and glucose in a saucepan and heat to 300°F (151°C). Carefully add the roses, place them on a baking sheet lined with a silicone mat, and let them set.
Gently and slowly heat the pink mixture in the oven until it softens. Pull it out to create very thin ribbons or abstract shapes. Store on foam in a tightly sealed container.