Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Espresso Granita with Soft Whipped Cream
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- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 737 mg
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 737 mg
Ingredients
Espresso Granita:
Soft Whipped Cream:
To Serve:
Directions
- 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.
