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Coffee Granita With Cream

Preparation time: 10 minutes, plus cooling and freezing

Image of Coffee Granita With Cream
Ingredients

75g (3 oz) finely ground coffee
50g (2 oz) demerara sugar
1 litre (1 ¾ pints) boiling water
300 ml (½ pint) whipping cream, chilled
2 teaspoons caster sugar

Details

Serves: 8


Method

1. Mix the coffee and demerara sugar in a jug, pour on the boiling water and leave for 4 minutes, then stir thoroughly. Leave to infuse until cold.


2. Strain the coffee into a shallow freezer tray, chill, then freeze for about 1-1 ½ hours until just firm.


3. Turn the coffee block into a roasting tin and break up with a fork. Spoon the crystals into a heavy polythene bag, seal, and return to the freezer.


4. Before serving, chill the glasses. Transfer the coffee crystals from the freezer to the refrigerator 10 minutes before required.


5. Whip the cream in a bowl with the caster sugar. Spoon 2 alternate layers of coffee crystals and 2 of cream into each glass, beginning with coffee and finishing with cream.

Chef’s Tip:- Can be frozen for 2 months.

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