4913 Granités

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


On the menu, Granités play the same role as the Sorbets; they also occur as adjuncts in several other preparations.

Granités have as a base, a very thin syrup of not more than 14° on the saccharometer. They are made entirely of a syrup without the addition of