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Per la preparazione della granita al cioccolato bianco:
In un pentolino portare a bollore 400 g di acqua, aggiungervi 100 g di cioccolato bianco tritato grossolanamente e qualche goccia di essenza di mandorle amare. Mescolare, versare il composto in una forma di silicone e riporre in congelatore una notte.
Per la preparazione delle albicocche arrosto:
Tagliare 8 albicocche in due ed eliminare il nocciolo.
Fondere 80 g di burro, quindi mescolarlo alle albicocche aggiungendo anche 80 g di zucchero.
Disporre le albicocche in una terrina resistente al calore e infornare a 200°C per circa 10 minuti. Togliere dal forno e lasciare intiepidire.
Al momento di servire, tagliare il frutto della passione e versarne succo e grani sulle albicocche tiepide. Con una grattugia grossa grattugiare la granita direttamente sulle albicocche tiepide e servire immediatamente, ancora tiepido.
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