Espresso Granite Recipes

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ESPRESSO GRANITA WITH SOFT WHIPPED CREAM



Espresso Granita with Soft Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving
Crushed chocolate-covered espresso beans, for serving

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.

ESPRESSO GRANITA



Espresso Granita image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 3

3 cups strong coffee
1/4 cup sugar
1/2 cup heavy cream

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

ESPRESSO GRANITA WITH CREMA



Espresso Granita with Crema image

Provided by Food Network

Categories     dessert

Time 8h15m

Yield 8 servings

Number Of Ingredients 6

1/2 cup sugar
1 cup water
1/2 vanilla bean, split
2 thick strips orange rind, plus extra for garnish
1 cup espresso
1 cup whipped cream

Steps:

  • In a saucepan, bring the sugar, water, vanilla and orange rind to a boil. Take off the heat and stir in the espresso. Strain into a shallow pan and freeze overnight until solid. Scrape and place in an ice cold bowl. Garnish with whipped cream and orange rind.

ESPRESSO GRANITA WITH WHIPPED CREAM



Espresso Granita with Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 7

6 cups hot espresso
2/3 cup granulated sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar
2 ounces bittersweet chocolate, grated or shaved
Fresh mint sprigs, for garnish

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



Espresso Granita image

Categories     Coffee     Milk/Cream     Dessert     Low Sodium     Frozen Dessert     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 4

1/4 cup sugar
three 3- by 3/4-inch strips of lemon zest
3 tablespoons instant espresso powder
softly whipped cream as an accompaniment

Steps:

  • In a saucepan combine the sugar, the zest, and 1 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat, stir in the espresso powder, and let the mixture cool. Discard the zest, transfer the mixture to a metal ice-cube tray without the dividers or th a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen hard. The granita may be made 2 days in advance and kept frozen, covered. Let the granita soften lightly before continuing with the recipe. Scrape the granita with a fork to lighten the texture, divide it among 4 chilled dessert dishes, and top each serving with some of the whipped cream.

ESPRESSO GRANITA



Espresso Granita image

Provided by Gina Marie Miraglia Eriquez

Categories     Coffee     Blender     Chocolate     Dessert     Fourth of July     Mother's Day     Father's Day     Frozen Dessert     Summer     Shower     Engagement Party     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 cups hot espresso or very strong coffee
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup chilled heavy whipping cream
Bittersweet chocolate shavings

Steps:

  • Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9 x 9 x 2" 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.
  • Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.

ESPRESSO GRANITE



Espresso Granite image

Provided by Molly O'Neill

Categories     easy, weekday, dessert

Time 1h10m

Yield Four to six servings

Number Of Ingredients 4

2 cups espresso
2 tablespoons sugar
1 tablespoon Sambuca or anisette
1 cup heavy cream, whipped

Steps:

  • Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 19 milligrams, Sugar 6 grams

ESPRESSO GRANITA



Espresso Granita image

This bittersweet treat packs the bold flavor of espresso in to icy crystals and gets topped with a sweet dollop of whipped cream for a refreshing granita dessert, reminiscent of a cappuccino.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup finely ground espresso
1/2 cup sugar
1/2 cup whipping cream

Steps:

  • Reserving 1 teaspoon ground espresso for garnish, brew 2 cups of espresso. Add sugar to the hot espresso, and stir to dissolve.
  • Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.
  • Transfer espresso mixture to a 9-by-13-inch Pyrex baking dish, and place in freezer. Let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. Stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hours.
  • Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle remaining teaspoon ground espresso over tops. Serve immediately.

ITALIAN ESPRESSO GRANITA



Italian Espresso Granita image

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

1/4 cup ground espresso
2 cups very hot water
1 cup Simple Syrup with Flavoring Ideas

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 SOFT WHIPPED CREAM



Espresso Granita with Soft Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving
Crushed chocolate-covered espresso beans, for serving

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.

EASY ESPRESSO GRANITA



Easy Espresso Granita image

This Italian-style dessert, reminiscent of iced coffee, is refreshing and a cinch to make.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

2 cups hot freshly brewed espresso
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon finely ground espresso beans

Steps:

  • Prepare an ice-water bath; set aside. Put espresso and sugar into a medium glass bowl; stir until sugar has dissolved. Set in ice-water bath; stir until cooled.
  • Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Freeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total.
  • Whisk cream in a chilled medium bowl until soft peaks form. Divide granita among serving glasses or bowls. Top each serving with a dollop of whipped cream; sprinkle with ground espresso.

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Top Asked Questions

What are the ingredients in an espresso Granita?
Espresso Granita Ingredients 2 cups hot espresso or robust coffee 1/2 cup & 1 tablespoon of sugar One tsp vanilla extract 1/2 cup chilled heavy whipping cream Bittersweet chocolate shavings
How do you serve an espresso Granita?
When serving your espresso granita, consider placing it in clear cups or bowls and using an ice cream scoop to get a rounded presentation. Instead of whipped cream, other toppings that accent the coffee include ice cream, cinnamon sticks or chocolate shavings.
How do you make espresso at home?
Stir espresso, ½ cup sugar, and vanilla in a medium bowl until sugar dissolves. Remove from freezer, stir and mash with a fork, cover and freeze until firm (two hours) This icy bowl of sweetness is incredibly easy to make at home. Start with espresso or a strong dark coffee.
How do you make espresso with Sambuca?
Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.

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