Created by Moroccan-born chef Mourad Lahlou, this dessert is a light and refreshing way to end a rich meal. The bright acidity of the lime granita is the perfect foil to the creamy orange blossom parfait, while the hazelnut tuiles add rich nuttiness and texture. To make a simple syrup for the granita, combine 1/2 cup water with 1/2 cup sugar and bring to a boil, then simmer for 5 minutes. Let cool before using. If you can't find hazelnut meal, substitute almond meal.
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