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Summery Asian granité with Coconut Espuma

Summery Asian granité with Coconut Espuma
  • 70 g sugar
  • 3 × sheet(s) of gelatin
  • 250 ml coconut milk
  • 60 ml lime juice
  • 100 ml apple juice
  • 130 g egg white
  • 4 × mint sprig
  • 100 ml mango juice
  • 100 ml passion fruit juice
  • 1 × watermelon
  • 2 × lemongrass, sliced into rings

Ingredients

  • 70 g sugar
  • 3 × sheet(s) of gelatin
  • 250 ml coconut milk
  • 60 ml lime juice
  • 100 ml apple juice
  • 130 g egg white
  • 4 × mint sprig
  • 100 ml mango juice
  • 100 ml passion fruit juice
  • 1 × watermelon
  • 2 × lemongrass, sliced into rings
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Preparation

Granité:

Halve the watermelon, take out scoops and refrigerate.

 

Roughly tear the mint sprigs and put into a 0.5 l iSi Whipper with the passionfruit juice, mango juice, apple juice, 30 g of sugar and lemongrass. Screw on 1 iSi Cream Charger and shake vigorously. Leave for 10 minutes. Next, carefully pour the liquid from the iSi Whipper through a fine sieve into a flat receptacle.

 

Freeze the liquid, scrape off thin slices with a fork after 2-3 hours, then freeze again.

 

Coconut Espuma:

Soak the gelatin in cold water. Heat the lime juice, dissolve the pressed gelatin in it and mix with the coconut milk. Add the remaining ingredients and pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 2 iSi Cream Chargers and shake vigorously. Before serving, cool in the refrigerator for min. 3 hours and shake vigorously once more.

 

Decorate with roasted coconut flakes and blueberries.

 

Arrange:

Put the granité in a cooled receptacle, then divide the melons and Coconut Espuma, and finally decorate with roasted coconut flakes and fresh mint.

 

Recipe by 2 times Gault-Millau awarded and Michelin-star chef Sarah Henke, Germany

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