🍦Ingredients, for 4 people 🍦
25 cl of almond milk
50 g sugar semolina
2 sheets of gelatin
150 g rhubarb
150 g strawberry
200 g purée of rhubarb
2 dl water
Juice of 1 lemon
🍦 Preparation of the recipe 🍦
Heat the water with 25 g of sugar and add the purée of rhubarb.
Let cool and freeze for at least one night.
Bring the almond milk to a boil with 5 g of sugar, melt the softened gelatine leaves.
Spread into glasses and let cool.
Let the rhubarb and the strawberries compote with 20 g of sugar, 10 minutes over low heat, add the lemon juice and let cool.
When serving, place on the panna cotta the rhubarb-strawberry plot, scrape the granite with a fork.
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by : http://madame.lefigaro.fr/recettes/granite-du-moment-250617-132946