4913 Granités

Method

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 Italian meringue or of any other kind of ingredients.

Even more so than with Sorbets, Granités must not be worked too much during the freezing process as this will cause them to break down. When it is properly frozen it should form a lightly granulated mixture.

Loading
Loading
Loading