Do you want a Prosecco Granita?!

Prosecco Grantita variegated with peach

 

Prosecco Granita variegated with peach pochè and cocoa grains is the fresh alternative to gelato by Alessandro Racca…

 Prosecco Grantita variegated with peach

 

PROSECCO GRANITA VARIEGATED WITH PEACH POCHÉ AND COCOA GRAINS

 

PROSECCO ORO GRANITA

Prosecco Oro                                 cc               750                       

glucose dry 38 DE                          g                 50              

Dissolve the glucose in the Prosecco, then proceed with making the granita siciliana until the correct consistency is obtained.

 

PEACH POCHÉ

peach pulp                                     g                 600                                   

saccharose                                    g                 350                       

glucosie dry 38 DE                          g                 50

Cut the peaches in small cubes and mix with the sugar. Macerate for at least 6 hours at 50°C, and then vacuum pack and conserve at +4°C.

 

Assembly

Pour a spoonful (approx. 20 g) of the poché into the bottom of the glass, then add a boule of granita and decorate with chocolate and toasted cocoa pieces.

Alessandro Racca

Imperia

photos Giancarlo Bononi

 

 

 


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