Name: Raspberry Granita with White Chocolate and Tarragon Crémeux
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 cups (405 g) very ripe fresh or frozen red raspberries; 1 cup (250 ml) water; 1/2 cup (105 g) sugar; 8 oz (225 g) white chocolate, chopped; 1/2 cup (125 ml) 35% cream; 2 tbsp tarragon leaves, finely chopped, plus more for serving; 3/4 cup (180 ml) 14% sour cream; 2 cups (270 g) fresh red, yellow and black raspberries; Edible flowers (optional)

Ingredients

Granita
- 3 cups (405 g) very ripe fresh or frozen red raspberries
- 1 cup (250 ml) water
- 1/2 cup (105 g) sugar
Crémeux
- 8 oz (225 g) white chocolate, chopped
- 1/2 cup (125 ml) 35% cream
- 2 tbsp tarragon leaves, finely chopped, plus more for serving
- 3/4 cup (180 ml) 14% sour cream
Toppings
- 2 cups (270 g) fresh red, yellow and black raspberries
- Edible flowers (optional)

Preparation

Granita
- Place the raspberries in a blender.
- In a pot, bring the sugar and water to a boil while stirring just until the sugar has dissolved. Pour the hot sugar syrup over the raspberries. Purée until smooth. Strain the raspberry purée through a sieve and compost the residue.
- Pour the purée into an 8-inch (20 cm) square dish. Cover and freeze for 6 hours or until the granita is completely frozen. Using a fork, scrape the granita into icy crystals. Return to the freezer until ready to serve.
Crémeux
- Meanwhile, in a bowl placed over a saucepan of simmering water, melt the chocolate with the cream and tarragon. Once the chocolate is melted, remove from the heat. Whisk until the mixture is smooth. Strain through a sieve. Compost the residue. Stir in the sour cream. Cover with plastic wrap and refrigerate for 3 hours.
Assembly
- Divide half of the raspberries among six bowls. Add the crémeux. Top with the granita. Garnish with the remaining raspberries, more tarragon and edible flowers. Serve immediately.

Raspberry Granita with White Chocolate and Tarragon Crémeux

Categories

Ingredients

Granita

Crémeux

Toppings

Preparation

Granita

Crémeux

Assembly

Personal Note

To help you with this recipe

RICARDO Personal Blender