"Simplicity is the ultimate sophistication" LdV

Monday, 28 November 2016

EFFORTLESS CHRISTMAS WITH AN ASIAN TOUCH {PART 4} - JASMINE GRANITE

EFFORTLESS CHRISTMAS WITH AN ASIAN TOUCH 
 {PART 4}
JASMINE GRANITE


This jasmine granite is perfect if you are looking for a palate cleanser or just a very light dessert to enjoy after a Pantagruelic meal Christmas may bring...
Try to buy the best jasmine tea loose. It is such a delicate taste, it deserves the best!
Ice-cream or granite should never be served for dessert with alcohol. A nice glass of still or sparking water will do it nicely...;)

 
If you have missed the previous recipe, it's here!

Chocolate spring rolls with raspberry and black pepper coulis (click)
White chocolate, coconut and lime balls (click)
Miso tapenade (click)






JASMINE GRANITE 
A quick glance in your kitchen…

In your fridge
Still water

In your cupboard
Finest jasmine tea
Sugar


JASMINE GRANITE 
Serves 4-6



750ml 26,39 oz of still water
20g 0,70 oz of jasmine tea
20g 0,70 oz of sugar

In a saucepan, combine the water with the sugar than bring it to the boil.
Remove from the heat, add the tea and leave it to infuse for 10 minutes.
Let it cool down and transfer it in a freezer-proof container.
Place in the freezer for 2-3 hours.
Stir every 30 minutes with a fork.
Take out the jasmine granite from the freezer 5 minutes before serving.




Granite de jasmin

Pour 4-6 personnes 
750ml  d'eau de source
20g de thé au jasmin
20g de sucre

Dans une casserole, mélangez l’eau et le sucre puis portez  à ébullition.
Retirez du feu, ajoutez le thé et laissez infuser pendant 10 minutes.
Filtrez la préparation et laissez-la refroidir.
L’entreposez dans un plat creux au congélateur pour 2-3 heures en remuant et grattant les pourtours glacés vers le centre avec une fourchette toutes les 30 minutes. 
Sortez du congélateur le granite de jasmin 5 minutes avant de le servir.
 

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