End your meal on a sweet (but not too sweet) note with this refreshing granita! This heart-healthy recipe is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes time to freeze the coconut water.)
- 100 g coconut water
- 20 g mixed berries - blueberries, raspberries, strawberries (diced)
- 10 g jambu fruit, diced
- 5 g pine nuts, toasted
- 2 pcs fresh mint leaves, finely sliced (optional)
Berry Foam (Optional) - Serves 10
- 55 g berry puree
- 25 g water
- 25 g coconut cream
- ¾ pc gelatin sheet
- 15 g sugar
Place the coconut water into a metal bowl and freeze. Once frozen, scrape with a fork to get the granita.
Toss in the berries, jambu fruit, pine nuts and mint leaves (optional).
Berry Foam (Optional)
Soak the gelatin sheet in cold water.
Blend the berry purée, sugar and water together. Add the soaked gelatin sheet into the berry mixture and heat till the gelatin melts.
Strain the mixture to remove any seeds.
Add coconut cream and chill. Break it up if it sets into a jelly.
Add the entire mixture to a whipping cream siphon and charge it with a cream canister.
Place the berry foam over the granita and serve.
Chef’s tip: You may also prepare the berry foam by whisking and beating the mixture over an ice bowl (i.e. metal bowl in an ice bath)