Coffee Granita With Sambuca Ice Cream And Chocolate Shavings Recipes

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COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS



Coffee Granita with Sambuca Ice Cream and Chocolate Shavings image

Yield Makes 8 servings

Number Of Ingredients 6

4 cups hot strong brewed coffee
1 cup superfine granulated sugar
1 cup chilled heavy cream
4 teaspoons confectioners sugar
4 to 5 teaspoons Sambuca
1/2 cup fine-quality bittersweet chocolate shavings (not unsweetened; cut with a vegetable peeler from a 3-oz bar)

Steps:

  • Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
  • Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
  • Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.

COFFEE GRANITA



Coffee Granita image

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

4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur

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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