Green juice granité with cucumber and flat-leaf parsley

Bar recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Cucumber granité with wasabi and flat-leaf parsley

    Ingredients

    • Parsley - 20 feuilles
    • Salt and pepper - QS

    Mix the cucumber puree in the blender with the flat leaf parsley. Season. Freeze. As the ice starts to form, scrape from time to time with two forks in order to obtain ice flakes and reserve.

  2. Fruity vegetable cocktail

    Ingredients

    • Salt and pepper - QS

    Blend all the ingredients in a blender. Season.

    Filter through a muslin-lined conical sieve. Fill the little shot glasses 2/3 full and just before serving top with a spoonful of cucumber granité with wasabi and very finely chopped parsley. Serve immediately.

    Cucumber and Green apple:

    According to FDA regulation 21 CFR Part 120, this product is not suitable for use in beverages in the US.

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