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Categories:
lime juice tequila simple syrup gelatin cream sugar yuzu juice Fresh Lychee ribbons sugar water glucose buds
Viewed: 95 - Published at: 5 years agoIngredients
- 1 1/2 cups fresh lime juice
- 1/2 cup tequila
- 1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water)
- 2 sheets gelatin, soaked in water
- 2 1/2 cups cream
- 3 1/2 tablespoons sugar
- 1 1/2 tablespoons yuzu juice
- 1 grapefruit cut into supremes
- 10 fresh lychee, peeled and halved
- 8 rose petal ribbons, recipe follows
- 2 cups sugar
- 3/4 cup water
- 1/4 cup glucose
- 1/2 cup dried rose buds, with the core of the bud removed
Method
- Make the Granita: Whisk the liquids together in a bowl.
- Take off 1/2 cup of the liquid, add the gelatin and warm it to melt the gelatin.
- Combine all the liquids and freeze
- overnight.
- Scrape the next day into a frozen container.
- Make the Yuzu Cream: Combine all ingredients and whip until very, very soft peaks form.
- It will continue to thicken as it sits.
- In a soup plate or flat bowl place a mound of granita in the center.
- Surround it with a thick ring of yuzu cream.
- Top the granita with grapefruit segments and then lychee pieces on top of that.
- Place a rose petal ribbon over the top.
- Preheat the oven 350 degrees F.
- In a saucepan, combine the sugar, water and glucose and heat to 305 degrees F. Carefully and gently stir in the rose petals and pour onto a silicone baking mat lined baking sheet and let cool.
- Gently and slowly warm the rose mixture in the oven until just soft.
- Pull to form very thin ribbons or abstract shapes.
- Store with limestone on foam rubber in an airtight container.
