- Cocktail
- jus et nectars
The Norman Hole
- 6 people
- Easy
- Cheap
Total time : 6 a.m.
- Preparation: 10 min
- Rest: 5:30 a.m.
Ustensiles requis
- Flat container (approx. 28 × 20 cm), freezer-safe
- Small spoon (mocha spoon) for serving
- Fork or scraper (to scrape the granita)
- Serving glasses (pre-chilled)
An elegant and easy version of the traditional trou normand, revisited by Alain Milliat with a Poire Passe Crassane granita and a touch of vodka to refresh and enhance festive meals.
Dans cette recette
Ingredients
- 33 cl of Alain Milliat Crassane Pear Juice
- 4 cl of vodka (per person)
Préparation
- 01 First icing: Pour the pear juice into the flat container. Place flat in the freezer for about 45 minutes.
- 02 To form the granita: Remove the dish, scrape the surface to loosen the first crystals with a fork, then return to the freezer. Repeat this process every 45 minutes for about 5 to 6 hours to achieve a flaky texture.
- 03 Serving: Remove the granita and glasses from the freezer. Place a tablespoon of granita (or passion fruit sorbet, if using) into each glass, add 4 cl of vodka, and serve immediately with a mocha spoon.
Founder Alain Milliat
Founder of the brand
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