Baies & Crème, Granité, Feuilletine Au Chocolat Blanc & Poivre Cubeb Recipe

Make the Granita Base

In a saucepan, combine water and sugar over medium heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice.

Freeze the Granita

Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, scrape the mixture with a fork to create fluffy ice crystals. Continue until fully frozen (about 3-4 hours).

Melt the Chocolate

Melt the white chocolate and butter together in a double boiler or microwave until smooth. Let cool slightly.

Combine Ingredients

In a mixing bowl, combine melted chocolate mixture with flour and a pinch of Cubeb pepper. Mix until crumbly.

Bake the Crumble

Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes until golden brown. Let cool and break into pieces.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Prepare the Berries

Wash the mixed berries and set aside.

Layer the Ingredients

In serving glasses, layer the whipped cream, berries, granita, and white chocolate crumble. Finish with a sprinkle of Cubeb pepper on top.

Serve

Serve immediately as a refreshing dessert.