Strawberry granita with lemon cream and lemon cardamom meringues
- Dessert
- Medium
- 8
- 60 minutes
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.
Ingredients
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
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
- 1 gelatine leaf
- 175g of water
- 500g of strawberry purée
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
Discover more:
Go to Comments
Strawberry granita with lemon cream and lemon cardamom meringues
