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.
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
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
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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
Blend with the hand-blender, then add the cream. Pour into the siphon and charge twice
200g of cream
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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
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.
