Sangria slush

Sangria slush
1000g Red Wine
100g Triple Sec
100g Brandy
100g Sugar
50g Honey
4g Gelanite
2pc Cardamom
2pc Star Anis

Marmalade Jelly
500g Orange juice
250g Sugar
11g Jellow Pectine
4g Citric Acid
4pcs Oranges

Sangria granite
Bring the red wine to a boil and add the spices, sugar and honey. Soak the gelatin, take the wine from the stove and add it. Then pour in the Triple sec and Brandy and place in refrigerator. After one hour take out rougly half of the wine and use a large deep sheetpan to store it in a freezer at -18˚ C
Freeze for at least 12 hours and use a fork to scrape the ice crystals and create the granite. Store in closed containers at -18˚C.

Marmalade Jelly
Grate the skin of the oranges and slice out the parts. Bring the Orange juice to a boil and mix the sugar with the pectine. When boiling add the sugar slowly to the juice while stirring. After 1 minute of boiling, add the fruit and zestes and continue to boil for another minute. Add Citric acid and keep stirring. Set aside in a container and chill.Before use, stir to loosen and fill a piping bag.

Fruit salad
Take summer fruits such as melon, mango, pineapple, strawberry, blueberry and use a fine Parisienne scoop to create a uniform look.

Serving
Fill shot glasses with the granite and keep in freezer. Using the piping bag, fill a tray of mini cup white half way with the marmalade jelly. Decorate the cups with the parisienne fruit, mini dried merengues, Atsina cress and white spears.When ready to serve, use a dispensing bottle to fill up the glasses with cold sangria to turn the granite into a slush. Place the white cup on top and let the guests crack the cup themselfves to mix the fruits with the wine. For glazing heat up to 40° C and glaze at 25° C