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Strawberry granita with lemon cream and lemon cardamom meringues

by Mauro Uliassi
Item 1 of 1

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.

First published in 2015
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Ingredients

Metric

Imperial

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

Garnish

SAVE RECIPE

Equipment

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

Method

1
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
2
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
3
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
4
Blend with the hand-blender, then add the cream. Pour into the siphon and charge twice
  • 200g of cream
5
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
6
Once set, remove from the freezer and grate with a fork
7
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
First published in 2015
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.

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