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Recipe: Lemon Granita

nicholas.gavin

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Comments

elyafranko_80569

can you discuss the use/need for gelatin in this recipe?

Chris_Young_80640

It acts as a stabilizer to slow the melting of the granita. You can leave it out if you want.

Kym_44116

Chris,If using titanium leaf (I believe it is around the 104 bloom?) Would I need to increase amount of gelatine? RegardsKim

Chris_Young_80640

In this case, I think you would be okay. No adjustment needed.

Ricky_Schweizer_48236

What are the little green spheres you used in yours, and where can you get them? Also is that a shot glass ice cube you served that in?

clampet88

any tips or tricks for pear granita?

anthony_34093

What kind of adjustments might need to be made if I wanted to add bourbon?

Stefan_308910

more Gelatin since bourbon dos not freeze because of the alcohol. About 1gr of Gelatin for 20gr of bourbon (I Think) (sorry for grammar mistakes, not native English but a certivied Chef

Stefan_308910

Exactly the same only a bit less sugar (use pear juice and filter it well)

swatapijt

Hello

can anyone tell me the dosage for a guava granita? Is lemon juice still necessary then?

Thanks

brucehamilton99

Any answer to this question?

nobody_1039822

https://www.chefsteps.com/activities/pine-spheres-with-lemon-granita The spheres are pine. The glass is just a frosty fancy shot reverse bottom glass. You can see more clearly in linked page.