Lime Granité with Mint Gelée

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Ingredients

Components

  • 10 Mint Gelée Rectangles (each portion is 7 g / .24 oz)
  • 10 g / .35 oz Lime Zest Powder
  • 500 g / 1 lb 1.64 oz Lime Granité
  • 10 mint leaves, cut into fine chiffonade

Method

Assembly

  1. Place a mint gelée rectangle on the desired plate, using a small offset spatula to move it from the sheet pan to the plate.
  2. Sprinkle 1 g / .04 oz of the lime zest powder in a line on top of the mint jelly and slightly onto the plate.
  3. Spoon 50 g / 1.76 oz of the granité carefully behind the jelly.
  4. Place 5 to 7 very fine strands of mint chiffonade on top of the lime granité and serve immediately.

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