Strawberry granita with lemon cream and lemon cardamom meringues

  • Dessert
  • medium
  • 8
  • 60 minutes, overnight drying and freezing time

PT1H

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Ingredients

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Imperial

Cardamom and lemon merignues

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

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
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
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