Over 2 hours preparation time
No cooking required cooking time
Serves 4
Cool down after dinner with an Italian-style coffee granita.
Ingredients
- 600ml/1 pint strong, hot espresso coffee
- 120g/4oz caster sugar
- To serve
- 300ml/10fl oz double cream
- 1 vanilla pod, split lengthway, seeds scraped out
- 1 tbsp icing sugar
Preparation method
-
Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer.
-
Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool.
-
Pour the coffee mixture into the dish and freeze
for 40 minutes. Check to see if there are any ice crystals forming
around the edge. If there is, gently bring them into the liquid centre
using a fork. Place the granita back into the freezer
-
Have another look again in about 20 minutes and
repeat the same process as step 3. Keep doing this until the entire
mixture is a mass of coffee crystals with no remaining liquid parts.
Once this has been achieved, tip the granita into a plastic, lidded box
and store in the freezer until needed.
-
Place the cream, vanilla and icing sugar in a large
bowl. Add a handful of crushed ice and whip the mixture until a
dropping consistency.
-
Serve the granita in pre-chilled glasses with the whipped cream mixture.
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