Raspberry Granita with White Chocolate and Tarragon Crémeux
Raspberry Granita with White Chocolate and Tarragon Crémeux
Ingredients
- 3 cups (405 g) very ripe fresh or frozen red raspberries
- 1 cup (250 ml) water
- 1/2 cup (105 g) sugar
- 8 oz (225 g) white chocolate, chopped
- 1/2 cup (125 ml) 35% cream
- 2 tbsp tarragon leaves, finely chopped, plus more for serving
- 3/4 cup (180 ml) 14% sour cream
- 2 cups (270 g) fresh red, yellow and black raspberries
- Edible flowers (optional)
Instructions
- Place the raspberries in a blender.
- In a pot, bring the sugar and water to a boil while stirring just until the sugar has dissolved. Pour the hot sugar syrup over the raspberries. Purée until smooth. Strain the raspberry purée through a sieve and compost the residue.
- Pour the purée into an 8-inch (20 cm) square dish. Cover and freeze for 6 hours or until the granita is completely frozen. Using a fork, scrape the granita into icy crystals. Return to the freezer until ready to serve.
Raspberry Granita with White Chocolate and Tarragon Crémeux