Almond Milk Granités with Manzanilla Sherry Gelée, Bing Cherry Compote, and Toasted Marcona Almonds




  • 10 Manzanilla Sherry Gelée Rectangles
  • 200 g / 7.05 oz Bing Cherry Compote
  • 400 g / 14.11 oz Almond Milk Granité
  • 10 Toasted Marcona Almonds



  1. Place a manzanilla gelée rectangle to one side of the bottom of a serving bowl.
  2. Spoon about 20 g / .71 oz of compote on one side of the bowl.
  3. Using a spoon, spoon about 40 g / 1.41 oz of almond milk granité on the other side of the bowl. Try to give it some height.
  4. Place an almond on top of the cherry compote.
  5. Serve immediately.

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