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Coffee Granita by Buckwheat

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  • Coffee Granita by Buckwheat

    Coffee Granita

    Light & simple summer dessert for the coffee lover

    3/4 to 1 cup sugar
    8 cups strong coffee, hiot
    1 cup heavy whipping cream, whipped

    Add sugar to hot coffee and stir until sugar dissolves. Pour coffee into a large shallow pan and freeze until outter edges are hard, about 1 & 1.2 hours. Use a metal pastry scraper or spatula with flat edge to chops coffee ice into cryatals.
    Return to the freezer for about one hour. Remove and chop, COntinue freezing and chopping until all coffee is crystallized.
    You can freeze the pan solid before chopping, but it is much harder to chop.
    Store in a container in the freezer until ready to use.
    Serve in pretty sessert or wine glassed. Fill glasses halfway full with granita. Add large dollop of unsweetened whipped cream,then add another layer of granita.

    NOTE:
    Decaffeinated coffee may be used. Be sure to use plenty of sugar. The granita never tasts as sweet chilled as it does at troom temp. I found this our by trail and error!
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