Pineapple Granita & White Chocolate-Avocado Ganache

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 35 minutes
  • Total time 3 hours & 40 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine


Pineapple Granita:
White Chocolate-Avocado Ganache:


Pineapple Granita

In small saucepan, combine 1 cup water, the sugar and cardamom. Bring to boil and boil for 2 minutes. Remove pan from heat. Discard cardamom and let mixture cool.

Meanwhile, heat cast-iron skillet over high heat. Add limes, cut side down, and cook, without stirring, until well caramelized, about 2 minutes. In small bowl, squeeze limes to collect juice. In food processor or blender, purée cooled cardamom syrup, lime juice and 2 cups diced pineapple. Pour mixture into 9- x 5-inch metal loaf pan and freeze, 2 to 3 hours. Using fork, scrape granita after 30 minutes and again after 1 hour to break into crystals. (Make-ahead: Can be covered and frozen for up to 1 week.)

White Chocolate-Avocado Ganache

Meanwhile, in heatproof bowl set over saucepan of hot, but not boiling, water, melt white chocolate. In food processor or blender, purée avocado, yogurt, maple syrup and lime zest until smooth. Add melted white chocolate to avocado mixture and blend until smooth. Pour ganache into bowl, cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated overnight.)

Divide White Chocolate-Avocado Ganache among small bowls. Using back of spoon, spread ganache along sides and bottoms of bowls. Top with granita and remaining diced pineapple; garnish with mint leaves and lime zest, if desired.

Nutritional facts PER SERVING: about

  • Iron 0.5 mg
  • Fibre 4 g
  • Sodium 35 mg
  • Sugars 44 g
  • Protein 4 g
  • Calories 350
  • Total fat 15 g
  • Cholesterol 7 mg
  • Saturated fat 7 g
  • Total carbohydrate 50 g
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Baking & Desserts

Pineapple Granita & White Chocolate-Avocado Ganache