Red currant granita with rice milk

Chef Martin Lippo explores the world of granitas
Read more in “Pasticceria Internazionale Worldwide Editotion” Issue thirty-seven-2020

450 g red currant puree
480 g rice milk
60 g invert sugar
20 g atomized glucose 38DE
30 g sucrose 

Put the ingredients in a jug. Mix with a hand blender. Put in the slush machine. Serve at -3ºC in a frozen plate with rice milk air and some fresh red currants.


Martin Lippo per Boiron



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