Moroccan Coffee Granita with Orange Water Cream Parfait
- Level: Intermediate
- Total: 8 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 8 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 4 servings
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
