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Ingredients
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Ingredients
Method
Directions
Cilantro Pineapple Granita
Infuse jasmine tea in hot water for 5 minutes, then strain. Blend cilantro, pineapple, and tea infusion with lime juice and water until smooth. Strain through a fine-mesh sieve, churn in an ice cream maker or freeze in a shallow tray, scraping every 30 minutes until flaky crystals form.
Honey Jasmine Cream
Whisk heavy cream with jasmine tea infusion (cooled), honey, and a pinch of salt until soft peaks form. Chill until ready to serve.
Citrus-Gloss Tuile (Honey Tuile)
Fold together flour and melted butter. Beat in egg white until smooth. Stir in honey. Drop spoonfuls onto a lined baking sheet and bake at 350°F (175°C) until lacy and golden. Let cool to crisp.
To assemble, spoon granita into serving glasses, top with a dollop of jasmine cream, and drape with a shard of honey tuile. Garnish with a cilantro leaf if desired.