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THE "TROU NORMAND" BY ALAIN MILLIAT

The traditional "trou normand" revisited by Alain Milliat to enhance your holiday meal

Ingrédients pour le trou normand Alain Milliat

Recipe for 6 people

 

Equipment: 1 flat-bottomed container (approx. 28 x 20 cm), freezer-safe and 1 fork.

 

This super easy recipe can be made a few days in advance and kept in the freezer until ready to serve. Be careful, you should plan to make it on a day when you are at home for a long time (about 6 hours).

 
Photo création du granité avec le jus poire passe crassane Alain Milliat
 

Pour the contents of the 33 cl of juice into the bottom of the dish and place it flat in a freezer compartment. Wait 45 minutes and then take the dish out. Scrape the juice, which is starting to freeze, with the fork. Put the dish back in the freezer. Repeat this process every 45 minutes until the granita is formed (between 5 and 6 hours in all). Scraping the juice regularly will create the "juice flakes" that will form the granita.

 

Once the granita is formed, put it in the freezer. When you are ready to serve, plan to scrape it one last time to loosen the flakes. You can also put your serving glasses in the fridge for 20 minutes before serving.

 

At the time of the minute dressing  

Take out the granita and the serving glasses. Place the equivalent of a tablespoon of granita in the bottom of each glass. Then pour 4cl of vodka into each glass. Serve immediately, with a small mocha spoon.

Trou normand poire et passion Alain Milliat
 

For lovers of exoticism, if you have any Alain Milliat Passion Fruit nectar sorbet left over from the Vacherin recipe, you can replace the granita with this sorbet. otisme, if you have any Alain Milliat Passion Fruit nectar sorbet left over from the Vacherin recipe, you can replace the granita with this sorbet

Composition trou normand revisité passion Alain Milliat
 
 

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