Lychee and Shiso Green granita

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