ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
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.
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Annelise Carless
[email protected]This granita is the perfect summer dessert.
deeann robles
[email protected]I love the presentation of this granita. It looks so elegant and refreshing.
M S Jalal
[email protected]This granita is a great way to cool down after a workout.
Ya malam Ya malam
[email protected]The granita was a bit too icy for my taste. I think I'll try using less ice next time.
Kukunda Carol
[email protected]I'm not a big fan of coffee, but I still enjoyed this granita. The coffee flavor was subtle and not overpowering.
Lool M
[email protected]This granita is a great make-ahead dessert. You can make it a day or two in advance and then just let it thaw in the refrigerator before serving.
Fiaza A
[email protected]I didn't have any whipped cream, so I served the granita with a dollop of ice cream instead. It was still delicious!
Dipesh Bogati
[email protected]The granita was a bit too sweet for my taste, but I think that's because I used a dark roast coffee.
Collin Ntesang
[email protected]I would definitely make this granita again. It's a great way to use up leftover coffee.
Meebee 1010
[email protected]The granita was the perfect consistency - it was slushy but not too icy.
Md Ahmed
[email protected]I loved the combination of the coffee flavor with the sweetness of the sugar and the creaminess of the whipped cream.
Linus Muriithi
[email protected]The granita was easy to make and only required a few simple ingredients.
Abdul qadir khan Abdul qadir khan
[email protected]This espresso granita was a delicious and refreshing treat. It was the perfect way to cool down on a hot summer day.