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 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 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.
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
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.
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