Waldorf Salad/Evolved: Celery Granita

Preparation info
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By Sat Bains

Published 2012

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For the Celery Granita

  • 22 g caster sugar
  • 100 ml water
  • 30


Make a syrup with the sugar and water by bringing up to the boil and cooling. Blend the syrup with the celery cress, you may need a little more, this will depend on the strength of the herbs. Check and season if necessary with the salt and citric acid. Pass through a chinoise.

Fill the bowl of a stand mixer with liquid nitrogen. Attach the whisk and turn the machine onto medium speed. C