Coffee granita with whipped cream
Votes: 1
Time: 5 hours 10 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A cup of espresso and a refreshing granita—the taste of a hot Italian day. Combine these two ingredients to create an even more delicious Italian dessert. Espresso is mixed with sugar and frozen. To ensure the granita is perfectly fluffy, scrape the coffee mixture regularly and thoroughly while freezing. Then, serve it in elegant glasses, layering the coffee granita with whipped vanilla cream, which will pleasantly soften the flavor of the strong coffee. Garnish each serving with chocolate shavings and mint leaves and enjoy this exquisite dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups hot espresso
- 2/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 4 teaspoons powdered sugar
- 55 g dark chocolate, grated or shaved
- Sprigs of fresh mint, for serving
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Cooking the dish according to the recipe:
- Carefully pour the hot espresso into a 22 x 32 cm glass baking dish and stir in the sugar until completely dissolved. Place the dish in the freezer and scrape the mixture with a large fork every hour to loosen the granita. It will take about five hours to completely freeze. The first time you scrape, the granita will not be frozen yet, but you should start loosening it while it still has a slushy texture to ensure the granita is crumbly throughout.
- Just before serving, whip the cream. In a large bowl, use a mixer fitted with a whisk attachment to beat the heavy cream until soft peaks form. Add the vanilla extract and powdered sugar and continue beating until stiff peaks form.
- Place 12 champagne flutes on the table. Place 1 tablespoon of granita in the bottom of each glass. Using another spoon, spoon an even layer of whipped cream. Continue layering granita and whipped cream, finishing with whipped cream. Sprinkle each serving with chocolate shavings. Garnish with a sprig of mint. Serve immediately.
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