Recreate Spice Temple's incredibly delicious Lychee granita with dried strawberries and hazelnut praline. Perfect to serve as part of a shared banquet.
- Lychee granita
- 60g caster sugar
- 75ml water
- 500 g canned lychees in syrup
- Juice of 1 lime
- Dried strawberries
- 150 g strawberries, hulled
- Hazelnut praline
- 60 g blanched hazelnuts, coarsely chopped
- 60 g liquid glucose
- 75 g white sugar
For the lychee granita, put the sugar and water in a saucepan and place over medium heat. Stir until the sugar has completely dissolved, then set aside until cool.
Puree lychees with their syrup in a blender until smooth, then add the sugar syrup and blend again. Add lime juice to taste. Transfer to a container and freeze until hard.
For the dried strawberries, thinly slice the strawberries using a mandolin or a very sharp knife. Place in a dehydrator and leave until completely dried. Alternatively, spread out the strawberry slices on a baking tray lined with baking paper, then place in an oven with just the pilot on and leave until completely dry (usually overnight).
For the hazelnut praline, preheat the oven to 160°C. Put the glucose into a wide shallow pan, such as a sauté pan, and place over low heat. Add a third of the sugar and stir to dissolve, then repeat until all the sugar has been added. Increase the heat and cook the sugar syrup to a rich amber (175°C on a sugar thermometer), without stirring.
Meanwhile, spread the hazelnuts over a baking tray and roast for about 6 minutes or until golden, then remove and keep warm. Clean the baking tray and line with baking paper.
When the sugar syrup is done, add the hazelnuts and stir until completely coated. Remove the praline from the heat and pour onto the lined baking tray. Allow to cool, then break into small pieces using a mortar and pestle.
Remove granita from the freezer once frozen. Scrape the granita with a fork to get a nice fluffy texture, then spoon into bowls. Scatter over the praline and dried strawberries.