Here’s a dessert from Chef Paolo Barrale which really shows his Sicilian roots. A lime granita with a white chocolate mousse. It was a hit at his cooking class held at Marennà earlier this month.
Ingredients for 4:
Mousse:40 cl of milk, 1 lime, 75 gr of white chocolate, 1.5 gr of gelatin, 75 cl of whipping cream
Granita: 500 cl of green apple juice, 5 cl of lime juice, 20 cl of absinthe,2 gr gelatin, 1 green apple, 1 fennel, 100 gr sugar, 100 cl water
Directions:
Mousse: In a small pan, heat the milk, add the chocolate and le it melt. Soak the gelatin in cold water in a small bowl. Squeeze out the excess water and add it to the chocolate mixture. Grate the lime peel and add it as well.
Whip the cream and add a small amount to the chocolate mixture. Warm the mousse to 30°C and stir vigorously. Add the remaining whipped cream and stir delicately, from the top down. Place in the refrigerator.
Granita: In a small pan, heat the absinthe and lime juice. In the meantime, soak the gelatin in cold water in a small bowl. Squeeze out the excess water and add it to the mixture. Pour into a mold and freeze. Every now and then, grate the surface with a fork. Cut the apple into small cubes and set aside. Slice the fennel into 2mm slices and blanch in a small amount of acidulated water. Prepare a syrup with water and sugar. Place the fennel in the syrup for a few minutes. Store in the refrigerator.
Plating: In a deep dish, place 2 spoonfuls of the granite, cover with a scoop of the chocolate mousse. Garnish with the apple cubes and fennel.
Chef Barrale paired this dessert with Feudi di San Gregorio's DUBL Aglianico, Spumante Metodo Classico
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