A chilled dessert when the summer is too harsh !
6 servings,
The Lemon Granita :
- 30 cl water
- 15 cl lemon juice (3~4 lemons)
- 75 to 100 gr sugar
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| featuring the lemon |
Boil the water with the sugar until it is completely dissolved. Then, add the lemon juice. Leave to cool.
When it is at room temperature, pour it in a large container and place it in the freezer. After 1 hour or when it starts to freeze, scrape it with a fork. Put back in the freezer for 2 or 3 more hours and scrape it every 30 minutes or every hour, keep an eye on it, you'll figure it out.
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| scrape it with a fork when it starts to freeze |
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| final result should look like this (more or less fine) |
You can keep the lemon shells to serve the granita in them. So, use a teaspoon or a small knife to cut out the remaining flesh of the lemons. Reserve in the freezer.
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| place the lemon shells in the freezer until the serving |
The Peach Terrine :
- 5 to 6 peaches.
- 60 ml water
- 60 ml orange juice
- 15 to 20 gr sugar
- 30 ml Port wine
- 1,5 sheet of gelatin (3 gr)
- pinch of cinnamon and/or ground ginger (or any spices you like, or no spices at all)
Hydrate the sheets of gelatin in cold water.
Prepare the syrup :
Boil and reduce by half the port wine in a small sauce pan.
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| reducing the port wine by half |
Then, add immediately the water, the orange juice, the sugar and spices. Bring to the boil until the sugar is dissolved. Remove from the heat, add the gelatin. Allow to cool for a while.
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| orange juice, water, some spices and the gelatin out of the heat |
Peel the peaches, remove the pit and slice them very thinly (2 mm) with a sharp knife.
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| nectarines |
Then, arrange these slices in the molds almost up to the top, leave some space, about 0,5 cm. Pour the syrup on the fruits to the top. Let the liquid set then add some more. Place the molds right away in the fridge for 2 or 3 hours. Here I used silicon molds but you can use any other molds, just mind to line them with plastic film.
At serving time, remove delicately the terrines from their molds plunging them 5 seconds in hot water. Serve with a lemon shell filled with the lemon granita.
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| the project |
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