Coffee Granita With Whipped Cream Recipes

COFFEE GRANITA (WITH SWEETENED WHIPPED CREAM)

Steps:

• Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
• Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.

ESPRESSO GRANITA WITH SOFT WHIPPED CREAM

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.

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

COFFEE GRANITA (WITH SWEETENED WHIPPED CREAM)

Steps:

• GRANITA
• Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that¿s about 9 x 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
• Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
• SWEETENED WHIPPED CREAM
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.

COFFEE GRANITA

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.

COFFEE GRANITA WITH WHITE CHOCOLATE SAMBUCA CREAM

Steps:

• Combine the coffee, sugar, orange zest and vanilla in a bowl and stir until the sugar is dissolved. Pour into a 9 x 13-inch metal pan. Chill for 2 hours.
• Stir in the Sambuca. Freeze for another 45 minutes or until icy at the edges.
• Whisk, distributing the frozen parts evenly. Freeze for another 45 minutes or until slushy and icy at the edges. Whisk again. Freeze for 3 hours or until solid. Scrape the granita down the length of the pan using a fork to form ice flakes and freeze for 1 hour longer (may be made up to a week in advance).
• Spoon into goblets, taking care not to smooth out the crystals, and top with White Chocolate Sambuca Cream (recipe below).
• White Chocolate Sambuca Cream:.
• 2 cups heavy whipping cream.
• 4 oz white chocolate, chopped.
• 2 tablespoons Sambuca.
• 1 teaspoon vanilla.
• Combine 1/3 cup of the cream and chocolate in a double boiler. Place over simmering water. Stir until mixture is smooth. Remove from over the water. Let stand for 15 minutes.
• Beat the remaining 1 2/3 cups cream, Sambuca and vanilla in a large bowl until soft peaks form.
• Fold 1/4 of the whipped cream into the chocolate mixture. Fold in the
• remaining whipped cream in two additions. Chill for up to 8 hours.

COFFEE GRANITA A LA ORANGE

Steps:

• In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
• Cool.
• Stir in the vanilla.
• Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
• Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
• Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
• Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
• Serve, garnished with whipped cream if desired.

GRANITA DI CAFFÈ CON PANNA

Steps:

• In a small saucepan over medium-high heat, add water and vanilla sugar. Stir until the sugar is dissolved and remove from the heat.
• Add freshly brewed espresso, Grand Marnier and pure vanilla extract. Stir well and let it cool off for 10 minutes.
• Pour the mixture into a shallow dish and transfer to the freezer for 1:30 hours.
• Take the mixture out of the freezer and scrape the frozen crystals, using a fork. Return to the freezer for 1 hour; repeat the process 5 more times.
• When ready to serve, spoon whipped cream (*see Footnote) at the bottom of a glass or dessert cup. Add some granita and top with more whipped cream. Sprinkle on some cocoa powder. Serve immediately.

COFFEE GRANITA

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.

COFFEE GRANITA (CAFFé GRECO)

Steps:

• Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
• Divide granita among serving dishes and top with whipped cream.

COFFEE GRANITA

Steps:

• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
• Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
• Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

FROZEN COFFEE GRANITA

Steps:

• In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
• Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
• Return to the freezer until firm enough to scoop (about another 30-40 minutes.
• Divide the granita into serving dishes and top with whipped cream.