We would like to encourage you to try this light dessert made with citrus fruit. This fabulous festive soup tastes great and will absolutely dazzle your guests.
Prepare to wow!
Citrus soup with lemon curd and ginger pear granita with mint crumble
Ingredients (4 people)
Pear and ginger granita
- 500 gr of pear juice
- 100 gr of TPT syrup
- 10 gr of fresh ginger
- 2 lemons juice
- 85 gr of butter
- 225 gr of sugar
- 3 eggs
- 250 gr of different citrus, juice and zest
- 40 gr of sugar
- xanthan (3 gr / kg of soup)
- 40 gr of flour
- 40 gr of ground almonds
- 40 gr of sugar
- 40 gr of butter
- 2 handfuls of fresh mint leaves
Ginger pear granita
Prepare a TPT syrup: mix the same amount (in weight) of sugar and water in a saucepan and bring to the boil until the sugar dissolves completely. Then infuse with the grated ginger.
Mix with the pear juice and chill in the freezer.
Mix the lemon juice with the eggs, butter and sugar into a bowl over a bain marie, whisking all the time, until set. Pour into a plastic squeezy bottle and chill in the fridge.
Mix the citrus juice with the sugar and simmer for a few minutes to reduce. Add the citrus zest. Infuse. Strain and let it cool.
In a bowl, rub together the flour, the ground almond, the sugar and butter with your fingertips until the mix resembles coarse breadcrumbs.
Bake in the preheated oven for about 20 minutes. Set aside and cool.
Meanwhile, cover a dish with cling paper. Brush the cling paper with oil and place the mint leaves upside down. Heat them in the microwave for 20 seconds each time, until translucent and crisp. Set some aside to garnish. Mix the rest of crispy leaves with the baked crust and crumble with your fingers.
*this is our own version from a delicious recipe of Lluerna Restaurant.