ESPRESSO GRANITA WITH SOFT WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
- For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
- To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.
ITALIAN ESPRESSO GRANITA
Granita is an Italian ice dessert with a crystalline texture. You can substitute espresso in this recipe with two cups very strong brewed coffee, although the flavor will not be as intense.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 quart
Number Of Ingredients 3
Steps:
- Place espresso in a medium heat-proof bowl, and pour the hot water over it. Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes. The brew should be very strong; it will be diluted with the simple syrup.
- Strain through a fine mesh sieve into a deep-sided 9-by-12-inch metal baking pan, and discard espresso grounds. Add simple syrup, and stir until it is well combined. Place in the freezer, uncovered, until mixture is nearly set, at least 4 hours, whisking it every hour.
- Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.) Serve.
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. 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, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
ESPRESSO GRANITA
Steps:
- Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks.
- Assemble in a tall champagne flute alternating granita and cream.
Nutrition Facts : Calories 103.6 calorie, Fat 7.4 grams, SaturatedFat 4.6 grams, Carbohydrate 9.4 grams, Fiber 0 grams, Protein 0.5 grams
ITALIAN LEMON ICE (GRANITA)
Lemon granita is easily the most popular of all Italian ices, and with good reason. On a hot summer's day, no refreshment beats it tangy, revitalizing taste. Prep time included chill time. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Frozen Desserts
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
- Cook, stirring constantly, until the sugar is completely dissolved.
- Add the salt, stir, and remove the pan from the heat.
- Stir in the remaining water and let cool to room temperature.
- Cover and refrigerate for a minimum of 1 hour.
- Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
- Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
- Pour into the chilled metal pan.
- Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
- Stir the ice crystals into the center of the pan and return to the freezer.
- Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
- To serve, scoop the granita into chilled dessert bowls or goblets.
- (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
- Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
- To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
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- Using an espresso machine, make coffee with the ground espresso and the water. You should have 1 3/4 cups strong espresso. Alternatively, make 1 3/4 cups espresso using a French press or drip coffee maker. Add the 1/4 cup sugar and stir until dissolved. Taste the espresso and add more sugar if necessary. Chill in the refrigerator, or, to hasten the process, pour the espresso into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir the coffee until cold.
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- Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.
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