Directions: |
Directions:Using an espresso machine, make coffee with the ground
espresso and the water. You should have 1 3/4 cups strong
espresso. Alternatively, make 1 3/4 cups espresso using a
French press or drip coffee maker. Add the 1/4 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-by-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. |
Personal
Notes: |
Personal
Notes: Top the granita with a hefty portion of whipped cream; you'll
need the mild sweetness of the cream to balance the strong
espresso. If you're cutting down on caffeine, you can use
decaffeinated espresso beans instead of regular.
Notes:
Granita Tips: For extra speed, buy the espresso ready-made
from a coffee shop. You can put the warm espresso directly
into the freezer, but it will take much longer to freeze. Granita
will freeze faster in a metal pan, but you can use Pyrex; 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. Do not serve with Corn Bread and Beans!
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