Tequila Granita with Lychee and Yuzu Cream

Ingredients:

Granite

• 1.5 cups freshly squeezed lime juice
• 0.5 cups of tequila
• 1.5 cups simple sugar syrup (mix 1 cup sugar with 1 cup water and heat until the sugar is completely dissolved)
• 2 sheets of gelatin, soaked in water

Yuzu cream

• 2.5 cups cream
• 3.5 tbsp. sugar
• 1.5 tbsp yuzu juice

Innings

• 1 grapefruit, cut into wedges
• 10 fresh lychees, peeled and halved
• 8 ribbons of rose petals

Ribbons of roses

• 2 tbsp. sugar
• 3/4 cup water
• 1/4 cup glucose
• 0.5 cups dried rosebuds with the core removed

Preparation:

1. Granite:
   
   Combine the liquids in a bowl. Separately, set aside 0.5 cups of liquid, add the gelatin, and heat until the gelatin dissolves. Combine all the liquids again and freeze overnight. The next day, transfer to a frozen container.
2. Make yuzu cream:
   
   Combine all ingredients and whip until very soft peaks form. The cream will continue to thicken as it sets.
3. Place a mound of granita in the center of a soup plate or flat bowl. Top with a thick ring of whipped cream. Top the granita with grapefruit wedges, then lychee slices. Top with a ribbon of rose petals.
4. Ribbon of roses:
   
   Preheat oven to 350°F (175°C). Combine sugar, water, and glucose in a saucepan and heat to 300°F (151°C). Carefully add the roses, place them on a baking sheet lined with a silicone mat, and let them set.
5. Gently and slowly heat the pink mixture in the oven until it softens. Pull it out to create very thin ribbons or abstract shapes. Store on foam in a tightly sealed container.