Mix all ingredients for the granité. Put them in the ice cream maker and put it on sorbet. If you want a 'real' granité, put the mixture in a glass bowl in the freezer. Scrape it with a fork, every half hour, until you only have ice crystals. The mousse. Beat egg yolks with sugar into a white substance. Bring milk to a boil and stir some into the egg mixture. Mix off heat with the rest of the milk. Add soaked gelatin and almond milk. Allow to cool to lukewarm and mix with whipped cream.

almond mousse with granité from Picon

Granité: 1 dl Picon 25 g of water 25 g of sugar 25g orange juice

Mousse: 140 g of milk 2 egg yolks 20 g of sugar 105 g of almond milk 400 g of cream

ingredients - info gelatin red fruit icing sugar vanilla sugar whipped cream mint leaves

Put the glasses diagonally in a rack and fill them halfway. The finishing. Whip the cream with a sachet of vanilla sugar. Scoop the cream into a piping bag and pipe a turret onto the mousse. Place the blackberries, raspberries and blueberries on top. Chop a few mint leaves over the fruit. Dust with icing sugar. With a fork, scrape the picon sorbet next to the fruits. Serve immediately.