Raspberry Granita with White Chocolate and Tarragon Crémeux

Instructions

1. 1

   Place the raspberries in a blender.

2. 2

   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.

3. 3

   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.