Blackcurrant
granita
ingredients :
- 1000 g Sicoly® blackcurrant purée
- 350 g Granulated sugar
- 8 g Gelatine
Coconut
granita
ingredients :
- 1000 g Sicoly® sweetened coconut purée with grated coconut
- 220 g Granulated sugar
- 7 g Gelatine
Strawberry
granita
ingredients :
- 1000 g Sicoly® sweetened strawberry purée
- 250 g Granulated sugar
- 7.5 g Gelatine
Apricot
granita
ingredients :
- 1000 g Sicoly® sweetened apricot purée
- 320 g Granulated sugar
- 8 g Gelatine
Apple
granita
ingredients :
- 1000 g Sicoly® sweetened apple purée
- 230 g Granulated sugar
- 7.5 g Gelatine
Raspberry
granita
ingredients :
- 1000 g Sicoly® sweetened raspberry purée
- 320 g Granulated sugar
- 8 g Gelatine
The day before, leave the SICOLY® fruit purée in the refrigerator to thaw. Once defrosted, bloom the gelatin in cold water and squeeze dry. Heat a little of the purée with the sugar. At 65°C, add the gelatin. Pour this mixture into the rest of the purée, and blend with a stick blender. Pour into silicon ice-pop molds and freeze. To give a crunchy or crispy layer on the outside, you can dip the pops in liquid fruit juice or a cocoa butter or colored chocolate mixture. You can also make ice-pops with the Equilibre sorbet recipes (see the Equilibre table).