Nec Plus Berry Trifle

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Credit: Mathilde de l'Ecotais

Pimm’s granita with citrus fruit, vanilla syrup

3
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Ingredients (6 people)

Preparing the vanilla syrup and pimm’s granita

  • 1 quart water (1 liter)
  • 10 1/2 ounces sugar (300 g)
  • 1 vanilla bean, split and scraped
  • 6 3/4 tablespoons orange juice (10 cl)
  • 6 3/4 tablespoons lime juice (10 cl)
  • 6 3/4 tablespoons lemon juice (10 cl)
  • 6 3/4 tablespoons pink grapefruit juice (10 cl)
  • 5 1/4 ounces sugar (150 g)
  • 3/4 cup Perrier (20 cl)

Instructions

Step 1: Berries

Washed and ready for use: strawberries, raspberries, black currants, blackberries, wild strawberries, red currants, etc.

Step 2: Preparing the vanilla syrup and pimm’s granita

Bring water, sugar and the scraped vanilla bean seeds to a boil. Let steep. Mix in the citrus juices and sugar, add Perrier. Let set in the freezer.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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