Granita al caffe’ recipe
In Italy’s hot summers this icy slushy style espresso topped with whipped cream is enjoyed in all the coffee shops by the locals and its an ideal refreshing tasty dessert for anyone who loves a coffee fix.
I have put together a small recipe to show how easy it is to make and how easy it is to recreate from home. Enjoy.
250ml strong espresso coffee made in a moka pot (if you don’t have a moka pot you can use a filter coffee maker or coffee machine)
2 1/2 tbsp. sugar
100ml whipped cream
In a stove top moka use a good strong Italian espresso ground blend and place on the heat
Once the coffee has been made pour the contents which should roughly contain 250ml of coffee in a pan then add 250ml of water and 2 1/2 tbsp of sugar. Heat the pan with the contents until the sugar has dissolved , remove from the heat and allow to cool.
Grab a shallow baking tray or some disposable aluminium trays and pour the contents and place in the freezer.
Allow 30 minutes to go by then with a fork scratch the surface of the coffee mix where the consistency should still be watery but with a layer of ice that has been formed. This should be done twice every 30 mins or until the mixture is frozen by doing this technique you are making sure that the mixture is not a block of ice but little crystals.
Your granita al caffe’ is now ready, serve in a clear glass for maximum effect and whip some cream up by adding a few drops of vanilla essence this will flavour the cream and will go really well with the coffee crystals.
The beauty of this recipe is that it can modified to your taste, for example we use 2 1/2 tbs of sugar but if you prefer you coffee sweeter or stronger you can add or not use sugar at all.
We use roughly 250ml of espresso ground coffee to 250ml to water as we prefer our coffee strong, you can add less coffee and more water to make the dessert lighter or maybe use a different blend of coffee, it is really up to you. This recipe is so simple yet effective.