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.
GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 3.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 22.6 mg, Sugar 18 g
MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT
Steps:
- For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
- Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
- Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
- For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
- Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs
COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS
Yield Makes 8 servings
Number Of Ingredients 6
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
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
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.
FROZEN COFFEE GRANITA
This is a must if you are a coffee lover. If you planning to make a double recipe make in two separate pans. You can make this a day ahead and keep covered in the freezer, just defrost slighty and scrape with a fork to loosen. Cooking time is freezing time.
Provided by Kittencalrecipezazz
Categories Beverages
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 55.6, Sodium 2.6, Carbohydrate 12.8, Sugar 12.8, Protein 0.1
COFFEE GRANITA
Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer
Provided by Miriam Nice
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
- Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
- Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.
Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
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