How To Make Espresso Granita with Whipped Cream
Whip up a frozen cup of coffee with the perfect balance of bitterness and sweetness with this espresso granita topped with whipped heavy cream.
Serves:
Ingredients
- 2cupground espresso beans
- 3cupwater
- ¼cupsugar,plus 4 tsp
- 1cupheavy cream
Instructions
-
Using an espresso machine, make coffee with the ground espresso and the water to yield 1¾ cups of strong espresso. Alternatively, make 1¾ cups espresso using a French press or drip coffee maker.
-
Add the ¼ cup sugar and stir until dissolved. Taste the espresso and add more sugar if necessary.
-
Chill in the refrigerator, or, to hasten the process, pour the espresso into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir the coffee until cold.
-
Pour the chilled coffee into two 9×9-inch stainless-steel pans. Freeze for 15 minutes.
-
Stir well and return the pans to the freezer. Continue freezing, stirring every 10 minutes, until the granita is completely frozen, about 40 minutes in all.
-
In a medium bowl, using a hand-held electric mixer, beat the cream with the remaining 4 teaspoons of sugar until the cream holds soft peaks when the beaters are lifted.
-
Scoop the granita into chilled serving bowls and top with the whipped cream.
Recipe Notes
- Â Tips: For extra speed, buy the espresso ready-made from a coffee shop. The warm espresso can be placed directly into the freezer, but it will take much longer to freeze.
- Granita will freeze faster in a metal pan, but Pyrex is an alternative; just allow more time. Or freeze the liquid in metal bowls.
- Stir the granita with a fork to get a nice fine grain. Granita melts quickly, so serve it in bowls or glasses that have been chilled in the freezer.
Nutrition
- Calories:Â 1353.48kcal
- Fat:Â 88.54g
- Saturated Fat:Â 55.01g
- Monounsaturated Fat:Â 25.47g
- Polyunsaturated Fat:Â 3.46g
- Carbohydrates:Â 129.01g
- Sugar:Â 56.54g
- Protein:Â 16.59g
- Cholesterol:Â 326.06mg
- Sodium:Â 154.90mg
- Calcium:Â 311.89mg
- Potassium:Â 3573.10mg
- Iron:Â 4.33mg
- Vitamin A: 978.18µg
- Vitamin C:Â 1.43mg
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