Espresso Granita with Soft Whipped Cream, as seen on Symon's Dinners Cooking In, Season 1.
Recipe courtesy of Michael Symon

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


Espresso Granita:

Soft Whipped Cream:

To Serve:


  1. 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.
  2. 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.
  3. 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.