Francisco Migoya

Lime Granité with Mint Gelée

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 10 Mint Gelée Rectangles (each portion is 7 g / .24 oz)
  • 10

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