Strawberry Granita with Meringue Recipe

Strawberry graita with lemon cream and lemon cardamom meringues

Dessert
medium
8
60 minutes, overnight drying and freezing time

PT1H

This delightful dessert from Mauro Uliassi brings together sweet strawberry granita with the zing of lemon and the warmth of cardamom. If you don't have a dehydrator, bake the meringues in a low oven.

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Ingredients

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Metric

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Cardamom and lemon merignues

90g of sugar
6g of dried albumen
75g of lemon juice
75g of water
1.5g of gum arabic
1.5g of ground cardamom

Cream and lemon foam

200g of whole milk
16g of lemon zest
200g of mascarpone
70g of icing sugar
40g of ProCrema, or ice cream stabiliser
200g of cream

Strawberry granita

500g of strawberry purée
175g of water
1 gelatine leaf

Garnish

freeze-dried strawberries

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Hand blender
Dehydrator
Siphon bottle or cream whipper
N2O cartridge (2)
Food mixer with whisk attachment

To make the meringues, combine all of the ingredients and blend with a hand-blender until the sugar has completely dissolved. Place in a food mixer and whisk until stiff peaks form

90g of sugar
6g of dried albumen
75g of lemon juice
75g of water
1.5g of gum arabic
1.5g of ground cardamom

Place the mixture in a piping bag and pipe some small meringues on a baking sheet. Place in a dehydrator at 60°C overnight until completely dry

For the foam, boil the milk and the lemon zest in a pan, cover with cling film and leave to infuse until completely cool. Pass the milk through a sieve and add the mascarpone cheese, sugar and stabiliser

200g of whole milk
16g of lemon zest
200g of mascarpone
70g of icing sugar
40g of ProCrema, or ice cream stabiliser

Blend with the hand-blender, then add the cream. Pour into the siphon and charge twice

200g of cream

To make the granita, heat the water and dissolve the softened gelatine. Add the strawberry purée, mix with the hand blender and pour onto a tray. Place in the freezer to set

1 gelatine leaf
175g of water
500g of strawberry purée

Once set, remove from the freezer and grate with a fork

To plate, pipe the foam on the plate with a pile of granita on top. Place the meringues around and finish with freeze-dried strawberries

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Mauro Uliassi

By turning his small beachside café into one of Italy’s top twenty restaurants, Mauro Uliassi has received three Michelin stars, won huge amounts of respect from his peers and created a sensory eating experience like no other.