Lychee and Shiso Green granita

Lychee and Shiso Green granita with a dark chocolate potato crisp and orange confit.


For the lychee and Shiso Green granita:

  • 1 small can of lychee in syrup
  • 4 punnets Shiso Green

For the dark chocolate crisp:

  • 1 small bag of salted potato chips
  • 80g dark chocolate 80%
  • 50g orange confit
  • Aclla Cress
  • Shiso Green


For the lychee and Shiso Green granita:

  • Reserve 2 lychees whole to be diced and pour the rest of the can, including juice and fruits, in a high-speed blender.
  • Cut out the Shiso green and add to the blender.
  • Mix well, pour in a bowl and place in the freezer. Once frozen, scrape the top with the back of a spoon in order to make a granita.

For the dark chocolate crisp:

  • Melt the dark chocolate in a bowl au bain-marie. 
  • Dip the potato chips into the chocolate one by one making sure that they are evenly coated. Lay on a parchment paper and let set.
  • Once cold and set, add some diced orange confit and a few leaves of Shiso Green and Aclla Cress on each chip. 
  • Dress the glass/plate as shown on the picture and add a few leaves of Cornabria blossoms to finish.

Recipe: Franck Pontais

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