Espresso Granita with Soft Whipped Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 284
- Total Fat
- 22
- Saturated Fat
- 14
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 20
- Protein
- 2
- Cholesterol
- 82
- Sodium
- 737
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
Espresso Granita:
4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
Soft Whipped Cream:
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
To Serve:
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.