Desserts

Coffee granita

Name: Coffee granita
Prep time: 15 min
Yield: 6-8

After a good meal with good people, we tend to want to make the moment last a little longer with a bite of something sweet and a good cup of coffee. We suggest you merge these two great pleasures of life and prepare this undeniably satisfying and incredibly easy frozen dessert! All you have to do is put the coffee syrup in the freezer before your peeps get there and then assemble the granita last minute with a dollop of whipped cream. It’s just the kind of elegant, refreshing, and subtly decadent delight to end your night on a high note.

Preparation 15 min

Portions 6-8

Freezing time: 2 hrs to overnight

Ingredients

FOR THE GRANITA

1 l (4 cups) Stefano ground espresso classico, brewed

250 ml (1 cup) sugar

FOR THE WHIPPED CREAM

125 ml (½ cup) 35% whipping cream, cold

1 tbsp (15 ml) icing sugar

Preparation

FOR THE GRANITA

In a large bowl, mix the brewed coffee and sugar until fully dissolved.
Pour the syrup into an 8 x 8-inch square dish.
Freeze for a minimum of 2 hours or overnight

FOR THE WHIPPED CREAM

Add the cold whipping cream and icing sugar into a large bowl.
Using an electric mixer, whip on medium-high speed until peaks form.

ASSEMBLY

Once frozen, rake the granita mixture with a fork to create a granulated texture.
Scoop the granita into a cold cup and top with a spoonful of whipped cream. Garnish with a biscotto or wafer cookie if desired.

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Coffee granita

Ingredients

FOR THE GRANITA

FOR THE WHIPPED CREAM

Preparation

FOR THE GRANITA

FOR THE WHIPPED CREAM

ASSEMBLY

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