Citrus Snow with Yoghurt Creme
ready in 4 h. 25 min.
Bring the sugar to the boil with approx. 70 ml water, ensuring the sugar has completely dissolved. Leave to cool, then add the juice of 4 limes and stir in. Pour into a flat metal bowl and freeze for at least 4 hours, stirring thoroughly with a fork every 30 minutes to prevent large ice crystals from forming.
Whip the cream until stiff, add the yoghurt, honey and lemon zest and fold in. Chill until ready to use.
Heat the oil in a griddle pan and fry the pineapple for 2 minutes on each side.
Pour 20 ml of Limoncello into each of four tall glasses and top with the yoghurt and cream mixture. Scrape the granita into crystals with a fork and arrange on top of the cream. Garnish with slices of lime, pineapple and the pineapple leaves and serve immediately.