Recipe courtesy of Bobby Flay

Moroccan Coffee Granita with Orange Water Cream Parfait

Name: Moroccan Coffee Granita with Orange Water Cream Parfait
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 1/2 cup espresso coffee beans; 1 teaspoon ground cinnamon; Large pinch ground ginger; Large pinch ground nutmeg; Large pinch freshly ground black pepper; 1 cardamom pod; 1 whole clove; 1/2 cup granulated sugar; Splash of sambuca; 1 cup very cold heavy cream; 2 tablespoons confectioners' sugar; 2 teaspoons orange flower water; 1 teaspoon finely grated orange zest; 1/4 teaspoon pure vanilla extract; Candied orange peel, for garnish; Fresh mint sprigs, for garnish

Getting reviews...

Level: Intermediate

Total: 8 hr 20 min (includes freezing time)
Active: 20 min

Yield: 4 servings

Save Recipe

Ingredients

Moroccan Coffee Granita:

1/2 cup espresso coffee beans

1 teaspoon ground cinnamon

Large pinch ground ginger

Large pinch ground nutmeg

Large pinch freshly ground black pepper

1 cardamom pod

1 whole clove

1/2 cup granulated sugar

Splash of sambuca

Orange Water Cream:

1 cup very cold heavy cream

2 tablespoons confectioners' sugar

2 teaspoons orange flower water

1 teaspoon finely grated orange zest

1/4 teaspoon pure vanilla extract

Candied orange peel, for garnish

Fresh mint sprigs, for garnish

Directions

For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs

Recipe courtesy of Bobby Flay