Method

For the Granita:

Blend all ingredients in a blender until smooth, then place in a freezer-safe container.

Cover and freeze for at least 3 hours. Granita can be prepared and frozen the day before.

For the Coconut Foam:

Combine all ingredients in a small saucepot and whisk thoroughly over low-medium heat for 5 minutes.

Remove from heat and set aside to cool or store in fridge for 20 minutes.

Once cooled, mix with a hand or immersion blender until foaming occurs.

For the Graham Cracker Hazelnut Crumbs:

Pulse nuts in a blender or food processor, then add graham crackers until a fine crumb mixture develops.

For the Pomelo Gastrique:

Combine all ingredients in a sous vide pouch, vacuum seal, and place in a water bath for 30 minutes at 168.8°F/76°C.

Once done, transfer bag and contents to a cold-water bath for 5 minutes.

Pour contents of bag into a blender and blend until smooth. Reserve.

To Serve:

Place graham hazelnut crumbs in the bottom of your serving dish, scoop the dragon fruit granita on top of the crumbs, and drizzle with pomelo gastrique.

Sprinkle more crumbs and finish with a dollop of coconut foam.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.