Lemon Parfait with Champagne Granita and Celery

Baking and Desserts | Danish cuisine

⏳ Time

2 hours + 6 hours

🥕 Ingredients

🍽️ Servings

Description

Lemon parfait with champagne granita and celery

Ingredients

10% cream - 7 fl oz
Meyer Lemon Juice - 1 fl oz
White Chocolate - 7.1 oz
Dry Champagne - 1 fl oz
Sugar - 3.5 oz
Lemon - 1 piece
Celery stalk - 1 piece
Gelatin - 0.4 oz

Step by Step guide

Step 1

Boil the champagne and 50 grams of sugar in 100 ml of water, pour the mixture into a bowl, and place it in the freezer for at least six hours. Every hour, break up the granita with a fork to achieve a fine ice texture.

Step 2

Break 100 grams of white chocolate into pieces, bring the cream to a boil, and pour it over the chocolate to melt it. Add the gelatin and dissolve completely. Pour in the lemon juice, transfer the mixture to a deep plate, and refrigerate for two to two and a half hours until fully set.

Step 3

Keep the celery leaves. Cut the stalk diagonally into 2 cm pieces. Mix the remaining sugar with a tablespoon of water and a few lemon pieces. Marinate the celery in this mixture for ten minutes and place it in the oven at 212°F for thirty-five minutes.

Step 4

Increase the oven temperature to 302°F, break the remaining white chocolate into pieces, spread it on a baking sheet lined with parchment paper, and keep it until it melts and turns brown. Cool and chop into crumbs with a knife.

Step 5

Assemble the dish: take the prepared parfait out of the refrigerator, top it with the granita, add the celery stalks on top, and garnish with celery leaves and white chocolate.