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