ESPRESSO GRANITA WITH SOFT WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
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
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
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.
EASY ESPRESSO GRANITA
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
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.
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.
ESPRESSO GRANITA
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 GRAPPA CREAM
This intensely flavored granita is the perfect answer for those who don't want to choose between a nice macchiato and a sweet finish to the meal. The Grappa Cream adds an elegant, and boozy, touch. Although it has only three ingredients, you need to plan ahead for the granita. It will take about 6 hours to freeze, and you need to fluff it with a fork every hour to ensure the texture is light.
Yield makes 6 1-cup servings
Number Of Ingredients 8
Steps:
- In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve. Place the mixture in a metal container (a pie tin would work well) and put in the freezer. Stir with a fork about every hour, lifting and separating the crystals. It will take about 6 hours to freeze completely. Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.
- Whip the cream until well thickened but not airy. Add the sugar and salt and whisk to incorporate completely. Add the grappa and whisk to combine.
ESPRESSO GRANITA WITH CREMA
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.
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.
ESPRESSO GRANITA
This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door-to the shock of passing Italians. You don't need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 2
Steps:
- Mix the warm espresso with the sugar until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
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- Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" 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.
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