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Amuse Bouche
Apple and mint granita
Difficulty
easy
Apple
Gala
Ingredients
serves 4
  • 150 gr Gala apple juice
  • 75 gr celery
  • 25 gr mint
  • 5 gr ginger
chef-najat-kaanache-01
Najat Kaanache
Moroccan chef Najat Kaanache shows us how sophisticated cuisine goes far beyond the borders of countries with a classic gastronomic tradition, such as France. Influences from both Spanish cuisine and her homeland can be found in her menu based around Marlene® apples.
Apple and mint granita
Preparation
Blend the celery and pass it through a strainer. Repeat with the ginger and mint and mix the juices. Place the mixture in the freezer. When frozen, scrape and stir to break up the ice crystals and place back in the freezer until serving.
Presentation
Take the granita out of the freezer, scrape it with a fork and serve in a glass. To finish, decorate with fresh mint and ginger.
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