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Professional
Brazilian Granita
Made with Oabika - Gold of the pod
An original recipe from Julia Canu & Jérémie Runel
3 stepsRecipe calculated to make 24 pops
Recipe Step by Step
01
OABIKA PINEAPPLE TATIN INSERT
650g Pineapple flesh cut into 2cm cubes
155 g OABIKA
65g Brown sugar
Start by making a dry caramel with the brown sugar, then roast the pineapple cubes in the caramel.
Once roasted, deglaze with the OABIKA and blend everything together until smooth.
Pour into the small insert molds (ice pop-type) and dip the baton in.
Put in the freezer for at least 30 minutes.
Unmold and set aside in the freezer.
Once roasted, deglaze with the OABIKA and blend everything together until smooth.
Pour into the small insert molds (ice pop-type) and dip the baton in.
Put in the freezer for at least 30 minutes.
Unmold and set aside in the freezer.
02
OABIKA ROAST PINEAPPLE GARNISH
85g Finely diced pineapple
50 g OABIKA
Roast the finely diced pineapple in OABIKA and immediately set aside on a small tray with parchment paper.
Store in the refrigerator.
Store in the refrigerator.
03
OABIKA GRANITA
1 L Mineral water
335 g OABIKA
Mix the water with the OABIKA, pour 1cm of the mixture into the ice pop molds and then place in the freezer.
Assembly and finishing
After placing the OABIKA granita for 10 minutes in the freezer, add the OABIKA roasted pineapple garnish and pour on more OABIKA granita, then place the frozen OABIKA pineapple tatin insert inside and finish by pouring on the OABIKA granita one last time.