Preparation time: 20 minutes
Cooking time: 25 minutes
Freezing time: 3 hours
 

1. Peel and pit the 4 peaches; place the flesh in a blender container with the lemon juice.
2. Heat 400 ml (1 1/2 cups) water and 200 g (3/4 cup) sugar in a saucepan. Bring to a boil and pour half the syrup into the blender container.
3. Wash and cut up the lemon grass stalks, add them to the remaining syrup in the saucepan and infuse for 15 minutes off the heat.
4. Blend the contents of the blender container for 30 seconds, then pour it into a plastic container and freeze.
5. Strain the lemon grass infusion through a fine strainer and set aside in the refrigerator.

Tuiles

1. Preheat the oven to 150° C (300° F).
2. Make the almond tuiles: melt the 40 g butter and place in a bowl. Add the cream, remaining sugar and chopped almonds. Mix with a wooden spoon.
3. Place 4 small mounds of the batter on a non-stick baking sheet and spread them out into circles with the back of a soup spoon. Bake for about 10 minutes.
4. When the tuiles are caramelized, remove the baking sheet from the oven, let cool 1 minute and remove with a spatula.

Finishing

1. After the granita has frozen for 1 hour, stir it with a fork and return to the freezer for 2 hours.
2. Just before serving dessert, form balls of granita and place into 4 glasses. Pour the lemon grass syrup over top and serve immediately with the almond tuiles.