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
martinlippo.com
nitroschoool.com