COFFEE GRANITA WITH WHIPPED CREAM
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours.
- Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately.
COFFEE GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.
COFFEE GRANITA
I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.
Provided by Chef John
Categories Frozen Desserts
Time 11h20m
Yield 6
Number Of Ingredients 3
Steps:
- Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
- Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
- Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
- Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
- Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg
COFFEE GRANITA
Steps:
- Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
- Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.
COFFEE GRANITA
Categories Coffee Liqueur Dessert No-Cook Vegetarian Frozen Dessert Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
- Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
- Serve withWhite Chocolate Sambuca Cream.
- Presentation
- Orange peel strips or chocolate-covered coffee beans
- Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.
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COFFEE GRANITA {SICILIAN RECIPE} - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 3Estimated Reading Time 2 minsCategory DessertTotal Time 3 hrs
- Brew your coffee a little bit stronger than you would normally drink.I use 4 tbsp ground coffee for 1 ½ cup water. Let is cool.
- In a pot combine water and sugar. Place over a stove top on medium-high heat.Let the sugar dissolve and after the whole thing starts to boil let it simmer for 10 minutes until syrupy.
- In a food processor combine, coffee, syrup and vanilla essence. Pulse it on high speed until it becomes a lighter color, like cappuccino color and very foamy.
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