COFFEE GRANITA
Steps:
- Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
- Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.
VIETNAMESE COFFEE SUNDAES
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing. The individual parts must be made ahead of time, so plan accordingly.
Provided by Alice Hart
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup of the sugar in 2 1/4 cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1 1/4 cups coffee and 1/2 cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 12 grams, Carbohydrate 79 grams, Fat 39 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 24 grams, Sodium 194 milligrams, Sugar 78 grams
COFFEE GRANITA
Steps:
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
COFFEE GRANITA
Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer
Provided by Miriam Nice
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
- Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
- Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.
Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
COFFEE GRANITA
I think Jeremy Vincent's recipe's are just wonderful, and this one does not disappoint. Everyone just loved this cooling desert on a very hot summers evening. Use coffee that you would love to drink. Because this recipe is so simple, that will be your main flavour: I am posting as written with Jeremy's suggested variations from the "Weekly Times" -- This recipe uses strong espresso coffee as the flavouring ingredient and water to dissolve the sugar. You can make your granita even stronger by substituting more coffee for the water component. The vanilla can be swapped for nearly any flavouring you like with coffee. Try using a tablespoon of Kahlua, orange zest, or even cocoa powder. The chocolate will give your ice a cloudier colour, but the flavour is great.
Provided by Tisme
Categories Frozen Desserts
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Method: Heat the sugar and a cup of water in a large saucepan over medium-high heat. Dissolve the sugar, stir in the coffee; cool. (The cooler the liquid is before the freezing process begins, the quicker the granita will form its ice crystals). Pour the chilled liquid into a 20cm-square baking dish; freeze. Stir the mixture every 20-30 minutes as crystals form. (See Basic Tips below). Spoon into glasses. Top with whipped cream and chocolate-covered coffee beans, if using.
- GRAPEFRUIT AND CAMPARI GRANITA.
- Blend 2 cups of freshly squeezed Ruby Red grapefruit juice, half a cup of Campari, half a cup of sugar and 1 teaspoon of vanilla paste. Pour into a baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
- GRANITA BASIC STEPS
- Heat up the water and sugar until the sugar has completely dissolved. This will make a syrup for your base that will give you a great finished texture. If the recipe calls for caster sugar, you may just be able to stir it into hot tap water to dissolve. If you are looking to get even more creative, try infusing your simple syrup with other flavours that will complement your granita recipe.
- Remove the pan from the heat and add any other ingredients that your granita recipe calls for. Refrigerate the liquid until it is completely cold.
- Pour the granita liquid into a shallow baking dish and place in the freezer for 20 to 30 minutes. At this point, ice will just begin to form around the edge of the dish.
- Use a fork to scrape the ice back into the centre of the dish. Make sure to get all the ice off the bottom of the dish as well. Return the granita to the freezer.
- Continue to scrape the dish every 20 minutes or so. Use the prongs of the fork to scrape any ice off the dish and the side of the fork to break up any larger chunks that have formed.
- Continue scraping the granita off the sides of the pan until it is completely frozen and has the consistency of coarse sand or shaved ice. Return the pan to the freezer, uncovered, for 20 to 30 minutes. You want the granita to be dry on the surface and lose any slushiness in texture before it is served.
Nutrition Facts : Calories 97.2, Sodium 3, Carbohydrate 25, Sugar 24.9
COFFEE GRANITA
Categories Coffee Milk/Cream Dessert Low Sodium Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
- Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
- Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.
COFFEE GRANITA
I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.
Provided by Chef John
Categories Frozen Desserts
Time 11h20m
Yield 6
Number Of Ingredients 3
Steps:
- Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
- Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
- Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
- Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
- Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg
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