pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • love fiorani avanguardia recipe
  • bachour almond
  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

Red currant granita with rice milk

Chef Martin Lippo explores the world of granitas
Read more in "Pasticceria Internazionale Worldwide Editotion" Issue thirty-seven-2020

450 g red currant puree
480 g rice milk
60 g invert sugar
20 g atomized glucose 38DE
30 g sucrose 

Put the ingredients in a jug. Mix with a hand blender. Put in the slush machine. Serve at -3ºC in a frozen plate with rice milk air and some fresh red currants.

 

Martin Lippo per Boiron

martinlippo.com
nitroschoool.com

 

 

This website or its third-party tools process personal data (e.g. browsing data or IP addresses) and use cookies or other identifiers, which are necessary for its functioning and required to achieve the purposes illustrated in the cookie policy. You accept the use of cookies or other identifiers by closing or dismissing this notice, by scrolling this page, by clicking a link or button or by continuing to browse otherwise.