Lychee Granita, Campari Meringue and Greek Yogurt Sorbet

Name: Lychee Granita, Campari Meringue and Greek Yogurt Sorbet
Ingredients: 840 g (3¾ cups) lychee puree; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 56 g (¼ cup) lemon juice; 308 g (1¼ cups) heavy cream; 420 g (15 ounces) white chocolate, chopped; 90 g (¼ cup) atomized glucose; 6 g (2 tsp) sorbet stabilizer; Pinch of salt; 672 g (3 cups) water; 500 g (2 cups) Greek yogurt; 140 g (½ cup) egg whites; 28 g (2 Tbsp) Campari; 140 g (⅔ cup and ½ Tbsp) granulated sugar; 140 g (1 cup and 2½ Tbsp) confectioner’s sugar

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Lychee Granita

112 g (½ cup) granulated sugar
840 g (3¾

Dessert

Method

Lychee Granita

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat sugar and lychee puree to a gentle simmer, remove from heat, and add the gelatin and lemon juice, stirring to dissolve. Pour mixture into a shallow pan and allow it to thicken in the freezer for about 12 hours. When solid, scrape surface with a fork to get