Almond cream with grapefruit and raspberry granita Recipe

A delicious fruity dessert made with almond cream and a semi-frozen topping. Perfect for hot summer evenings.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Ground almonds : 80 g
  • Unsalted butter : 80 g
  • Water : 15 ml
  • Fresh raspberries : 250 g
  • Whole egg(s) : 3 whole
  • Caster sugar : 80 g
  • ETAPE 1

    Preheat the oven to 180°C.

  • ETAPE 2

    Pour the water in to a pan and add the sugar and the raspberries to make a syrup. Simmer for 5 minutes and then pour through a sieve. Transfer to a tray and place in the freezer for 2 hours. At regular intervals scratch the frozen syrup with a fork to create flakes.

  • ETAPE 3

    Soften the butter by melting slightly. Mix the ground almonds, the eggs, the sugar and the butter. Pour into oven-proof glasses (verrines). Cook for 20 minutes at 180°C. Set aside to cool.

  • ETAPE 4

    Remove the segments from the grapefruit. Heat in a pan.

  • ETAPE 5

    Serve the almond cream with the grapefruit segments and top with the raspberry granita.

Chef's tip

«This recipe can be altered to include other summer fruits.»

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