Coffee Granita. The technique to make ‘granitas’ is very simple and doesn’t even require an ice cream machine. Just place the juice (or coffee like in this recipe) in the freezer, and stir it repeatedly to break the ice in small crystals and prevent it from solidifying. Coffee Granita is a very refreshing and elegant after-dinner dessert when served in glasses out on a patio “al fresco.”
2 cup (450 cc) espresso coffee
2 tablespoons sugar
1 cup (220 cc) whipping cream
2 teaspoon vanilla
1 tablespoon powdered sugar
cherries for decoration (optional)
Prepare the espresso coffee, transfer it to a bowl, dissolve the sugar in it, and cool to room temperature. When the coffee is lukewarm, transfer it to the freezer.
After about 15 minutes, when the coffee starts freezing, stir the coffee to break the ice.
Repeat this step a few times until the coffee mixture is slushy and broken in large crystals.
Whip the cream together with the vanilla and the powdered sugar.
Place 1 or 2 tablespoons of whipped cream in the glass.
Add 2 tablespoons of the granita on top.
Top with 2 tablespoons of whipped cream.
Decorate with the cherry and serve immediately.