Best 3 Frozen Orange And Amaretti Parfaits With Espresso Granita Recipes

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Searching for a refreshing and flavorful dessert to beat the summer heat? Look no further than these frozen orange and amaretti parfaits with espresso granita. This delectable treat combines the vibrant flavors of fresh oranges, crunchy amaretti cookies, and aromatic espresso in a symphony of textures and tastes. Prepare to embark on a culinary journey that will transport your taste buds to a cool oasis, leaving you feeling refreshed and satisfied.

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FROZEN ORANGE AND AMARETTI PARFAITS WITH ESPRESSO GRANITA



Frozen Orange and Amaretti Parfaits with Espresso Granita image

Provided by Sarah Tenaglia

Categories     Coffee     Liqueur     Dessert     Frozen Dessert     Orange     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4

Number Of Ingredients 9

1 cup finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon sugar
3 tablespoons orange juice
3 tablespoons Grand Marnier or other orange liqueur
4 teaspoons finely grated orange peel
1 pint premium vanilla ice cream, slightly softened
8 to 12 amaretti cookies (Italian macaroons)*
2 thin orange slices, cut in half (optional)

Steps:

  • Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.
  • Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours.
  • Coarsely crumble 1 to 1 1/2 cookies into each of 4 parfait glasses. Top each with 1/2 cup granita and another 1 to 1 1/2 crumbled cookies. Top each with scoop of ice cream. Drizzle 1 1/2 teaspoons orange sauce over ice cream. Garnish with orange slices, if desired. * Available at some supermarkets and at Italian markets.

MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT



Moroccan Coffee Granita with Orange Water Cream Parfait image

Provided by Bobby Flay

Categories     dessert

Time 8h20m

Yield 4 servings

Number Of Ingredients 16

1/2 cup espresso coffee beans
1 teaspoon ground cinnamon
Large pinch ground ginger
Large pinch ground nutmeg
Large pinch freshly ground black pepper
1 cardamom pod
1 whole clove
1/2 cup granulated sugar
Splash of sambuca
1 cup very cold heavy cream
2 tablespoons confectioners' sugar
2 teaspoons orange flower water
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Candied orange peel, for garnish
Fresh mint sprigs, for garnish

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

CAMPARI & ORANGE GRANITA



Campari & Orange Granita image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 5

1 cup sugar
1 cup water
3 cups freshly squeezed orange juice (6 to 8 oranges)
1 cup Campari liqueur
1/4 cup freshly squeezed lemon juice (1 large lemon)

Steps:

  • First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
  • Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

Tips

  • For the best results, use ripe oranges. This will ensure that your parfaits are bursting with flavor.
  • If you don't have any amaretti cookies, you can substitute another type of Italian cookie, such as biscotti or pignoli cookies. You can also omit the Italian cookies for a dairy-free parfait.
  • If you don't have any espresso powder, you can substitute instant coffee powder. However, espresso powder will give you a more intense flavor.
  • Make sure to freeze the orange segments for at least 2 hours before assembling the parfaits. This will help to prevent them from getting too juicy and watering down the parfaits.
  • If you want to make the parfaits ahead of time, you can assemble them up to 24 hours in advance. However, do not add the espresso granita until you are ready to serve.

Conclusion

Frozen orange and amaretti parfaits with espresso granita are a delicious and refreshing dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a special dessert to impress your friends and family, give these parfaits a try!

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