Fruity Ice Verrines
ready in 2 h. 15 min.
- For the red layer
- 3 ¼ cups Watermelon (peeled, deseeded and cubed)
- 1 Lime (juiced)
- ¼ cup superfine caster sugar
- For the yellow layer
- 2 slices Brioche
To make the red layer, cube the watermelon and put it in a blender with the lime juice and caster sugar. Blend until smooth then scrape the mixture into a plastic tub and cover with a lid.
To make the white layer, stir the icing sugar into the lemon juice to dissolve. Mix with the sparkling water then transfer to a plastic tub and cover with a lid.
Make the blue layer in the same way, adding the blue curacao when you stir in the sparkling water.
Transfer the tubs to a freezer and freeze for 2 hours, stirring every half an hour.
Meanwhile, put the brioche in a food processor and pulse to fine crumbs.
When each tub of granita is firm, scrape it into icy grains with a fork and layer up with the brioche crumbs inside four tall glasses.