cilantro granita, pineapple, honey crumble

In a saucepan, heat the heavy cream until it's warm but not boiling. Remove from heat and add jasmine tea leaves. Steep for 15 minutes, then strain out the leaves. Stir in sugar and vanilla extract until dissolved. Chill in the refrigerator until ready to serve.

Prepare the Jasmine Cream

Blend fresh cilantro, water, lime juice, and sugar until smooth. Pour the mixture into a shallow dish and freeze. Every 30 minutes, stir with a fork until it becomes flaky and icy. Freeze until ready to serve.

Make the Cilantro Granita

Preheat the oven to 350°F (175°C). In a bowl, mix oats, melted butter, honey, and brown sugar. Spread the mixture on a baking sheet and bake for 10-12 minutes or until golden brown. Let cool and crumble.

Prepare the Honey Crumble

In serving bowls, layer jasmine cream, topped with diced pineapple, cilantro granita, and a sprinkle of honey crumble.

jasmine cream

Recipe information

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