Name: Espresso Granita with Soft Whipped Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Ingredients: 4 cups hot espresso or strong bold coffee; 1/3 cup granulated sugar; 1 teaspoon pure vanilla extract; Kosher salt; 1 cup chilled heavy cream; 1 tablespoon confectioners' sugar; 1/2 teaspoon pure vanilla extract; Shaved dark chocolate, for serving; Crushed chocolate-covered espresso beans, for serving

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.

On Tonight

Espresso Granita with Soft Whipped Cream

Espresso Granita:

Soft Whipped Cream:

To Serve:

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