Espresso Granita
1/2 cream, 1/2 milk (I am going to try it with coconut milk and rice milk)
Espresso coffee
Simple syrup (1/2 cup sugar, 1 cup of water)
In a 13 by 9-inch glass baking dish, carefully pour in cream and milk and whisk. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
Right before serving, using a blender, mix cream mixture, cold espresso coffee, and cold simple syrup. Do not blend too much.
Pour into each cup and crumb amaretti cookies on top.
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10 years ago
1 comment:
Tell me how it goes with the coconut milk/rice milk combo. The kitchn recently had a good series of granita recipes (including a coffee one, sans dairy): http://www.thekitchn.com/thekitchn/dessert/weekend-project-make-granita-088443
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