refreshing!
by Dira ambassador Anton Emonds
A refreshing mango and elderflower granita topped with a vibrant pineapple and mint preparation. Finished with
fresh mint leaves and delicate edible flowers, this tropical dessert offers a delicious balance of fruity sweetness and freshness.
Mango & elderflower granita
Ingredients
| Weight | Ingredient |
| 800gr | Dira mango puree |
| 200gr | elderflower syrup |
Preparation method
Mix the mango puree and elderflower syrup until smooth.
Pour into a shallow container and freeze
Scrape with a fork every 15 minutes until a light and fluffy
granita texture is achieved. Keep frozen until serving.
Pineapple topping
ingredients
| Weight | Ingredient |
| 250gr | Dira pineapple puree |
| 250gr | Dira IQF pineapple chunks |
| 40gr | glucose |
| 75gr | sugar |
| 8gr | pectin NH |
| 25gr | lemon juice |
| 10gr | fresh mint leaves |
preparation method
Heat the pineapple puree and glucose to 60°C.
Mix the sugar with the pectin, then add to the puree and bring to a boil.
Add lemon juice and mix until smooth. Cool completely, then blend until smooth.
Cut the pineapple chunks into small pieces and finely chop the mint leaves. Fold the pineapple and mint into the gel.
Finishing & decoration
ingredients
| Weight | Ingredient |
| as needed | fresh mint leaves |
| as needed | edible flowers |
preparation method
Fill a coupe or martini glass with the mango and elderflower granita. Top with the pineapple topping and garnish with fresh mint leaves and edible flowers.
