Vietnamese Coffee Granita Recipes
COFFEE GRANITA
Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
- Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
COFFEE GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
COFFEE GRANITA (CAFFé GRECO)
How to make a quick and easy summer dessert.
Categories Coffee Dessert Frozen Dessert Vanilla Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 3 3/4 cups
Number Of Ingredients 4
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.
VIETNAMESE COFFEE SUNDAES
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.
Provided by Alice Hart
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams
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
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
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- Brew a strong pot of coffee according to your coffee maker’s instructions, using 6 cups water and ¾ cup of Vietnamese coffee. (You’ll need a 12-cup coffee maker.)
- After 90 minutes, scrape the coffee mixture in the dish with a fork, shaving the ice mixture. (The coffee mixture will probably be more like slush at this point.) Freeze for an hour and repeat, shaving the icy mixture with a fork. Repeat every hour, for another 2 to 3 hours until the dish is completely frozen.
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VIETNAMESE-STYLE COFFEE GRANITA PARFAITS RECIPE - FOOD & WINE
2013-12-07 Step 1. In a large bowl, stir the coffee with the sugar until the sugar is dissolved. Pour the coffee into two 9-by-13-inch glass or metal baking dishes and freeze until ice crystals …
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Servings 20Total Time 5 hrs
- In a large bowl, stir the coffee with the sugar until the sugar is dissolved. Pour the coffee into two 9-by-13-inch glass or metal baking dishes and freeze until ice crystals begin to form around the edges, about 2 hours. Using a fork, break up the ice crystals and stir them into the middle. Continue freezing, stirring and scraping every 30 minutes, until the granita is thoroughly frozen and the ice crystals are fluffy, about 2 hours longer.
- In a large bowl, mix 1 cup of the coffee with the gelatin and let stand for 1 minute. In a saucepan, bring the remaining 3 cups of coffee to a boil over moderate heat. Add the hot coffee and the sugar to the bowl and stir until the gelatin and sugar are completely dissolved. Pour the mixture onto a 11-by-17-inch rimmed baking sheet and let stand at room temperature until just beginning to set, about 15 minutes. Carefully transfer the baking sheet to the refrigerator and chill the jello until firm, about 3 hours.
- Using a ruler and a sharp knife, cut the jello into small cubes. Gently loosen the cubes from the baking sheet with a spatula. Cover and refrigerate.
- In a small saucepan, warm the condensed milk with the cinnamon. Pour the warm milk into a small pitcher.
HOW TO MAKE THE PERFECT COFFEE GRANITA
2014-07-30 200ml whipping cream (optional) 2 tbsp icing sugar (optional) Put the coffee in a pan with 500ml water. Bring to the boil, stirring occasionally, then …
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COFFEE GRANITA RECIPE - ADD A PINCH
2014-07-16 Mix together coffee, simple syrup and espresso powder, if using. Allow to cool completely. Pour into a shallow, freezer safe container and place in the freezer. Scrape with the tines of a fork to break up the granita every 30 minutes until there is no longer any loose liquid left in the granita. Then, freeze an additional 30 minutes.
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COFFEE GRANITA PARFAIT RECIPE - THE SOCCER MOM BLOG
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COFFEE GRANITA - LIDIA
Whip the heavy cream until it holds soft peaks. Run a fork through the granite to break up any large crystals, and spoon the granite into tall glasses. Top with a dollop of whipped cream. Serve, immediately. Pour the coffee mixture into ice cube trays and freeze until solid. Grind the cubes in an ice crusher or blender.
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THAI AND VIETNAMESE INSPIRED COFFEE GRANITA - NIK SHARMA
2014-08-30 thai & vietnamese inspired coffee granita. yields: 6 servings. ingredients. 6 green cardamom pods. 1 cup water. 2 cups brown sugar . 3 cups of double strength (brewed) coffee (preferably chicory, I used Community Coffee but Cafe du Monde is good too) 4 cups full-fat coconut milk. 1 vanilla bean (or 1 tablespoon madagascar bourbon vanilla ...
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Coffee Granita. Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture into a 9 × 13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer.
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In a bowl, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Using a fork, scrape coffee mixture into fine crystals, breaking up large chunks. Spoon granita into 6 dessert glasses or small bowls and top each serving with a dollop of whipped cream.
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To prepare the Granita: Combine the coffee and Torani Sugar Free Caramel Syrup in a shallow dish (like a glass pie plate). Place the dish in the freezer and check it periodically as it freezes. Use a fork to break up the ice crystals as they form. Continue to do this until the mixture has frozen into an icy thick slush.
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Directions. Pour the coffee and sugar into a shallow baking. Cover with cling wrap and place in the freezer for 4-6 hours. Rake with a fork, focusing on the sides every hour making sure the mixture never freezes solid. The granita is done when it reaches the texture of ice flakes. Spoon into cups and top with fresh whipped cream.
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Pour into a metal baking pan. Freeze for 1 hour. Remove from freezer, stir and mash with a fork, cover and freeze until firm (two hours) scrape granita to form icy flakes. Cover tightly with foil; keep frozen. Scrape before serving. Beat cream and remaining sugar in a large bowl until peaks form. Divide granita among bowls or glasses.
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From notenoughcinnamon.com
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ESPRESSO GRANITA WITH WHIPPED CREAM – SMITTEN KITCHEN
2013-06-24 To serve, whip cream to soft peaks; estimate 2 tablespoons unwhipped cream per serving so you don’t have to make too much at at ime. Place one spoonful in the bottom of a small glass. Scoop granita on top. Top with a much larger tuft of cream. Eat with a spoon on a hot day.
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Method. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set …
From bbc.co.uk
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Get Ingredients. Powered by Chicory. 1. In a large, heat-safe bowl, pour the hot coffee over the sugar and stir until the sugar dissolves. 2. Stir in the cold coffee and vanilla extract. Pour the mixture into a shallow dish (like a 9-by-9 inch baking dish). Transfer to the freezer and freeze until solid, at least 3 hours, and up to overnight. 3.
From purewow.com
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2021-09-07 Place the plate of the Phin in the glass. 3. Add the two tablespoons of ground coffee to the pot or container and gently tap to level it. Then, place it on the plate in the glass cup. 4. Place the filter inside the pot. With the filter, you can make a little pressure to compact the coffee. But don’t over press.
From yourcoffeesite.com
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MOCHA COFFEE GRANITA RECIPE - A COOKIE NAMED DESIRE
2016-08-13 Mix together the coffee and espresso, then mix in the cocoa powder, sugar, and Kahlua. Mix well until the sugar and cocoa powder is completely dissolved. Pour into a 9 x 13 baking pan and allow to cool to room temperature. Freeze for about 30 …
From cookienameddesire.com
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BASIC COFFEE GRANITA RECIPE - FOOD REPUBLIC
2011-06-29 Basic Coffee Granita Recipe A cold, refreshing dessert. Food Republic June 29, 2011. Yum. coffee and pistachio granita. Photo: Corscri Daje Tutti! [Cristiano Corsini] on Flickr. Granita is the Italian — Sicilian to be specific — name for shaved ice. Maybe you call it water ice, and in some places it goes by slushie, but no matter what you call it, this is a simple semi …
From foodrepublic.com
From foodrepublic.com
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2021-05-20 Pour the Vietnamese coffee mix into a shallow pan or a baking sheet and place the tray in the freezer. After 35-40 minutes, use a fork to scrape the Vietnamese coffee mix into a slush like texture. Repeat the process every 35-40 minutes for 3-4 times. It should have a fluffy yet icy, shaved ice like texture. Scoop Vietnamese coffee granita into ...
From foodpleasureandhealth.com
From foodpleasureandhealth.com
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