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.
01First icing: Pour the pear juice into the flat container. Place flat in the freezer for about 45 minutes.
02To 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.
03Serving: 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
Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.