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Saturday, July 07, 2012

Saturday Beefcake: Granita


Granita di Caffe con Panna - Coffee Granita with Whipped Cream

* 2 cup (450 cc) espresso coffee
* 2 tablespoons sugar
* 1 cup (220 cc) whipping cream
* 2 teaspoon vanilla
* 1 tablespoon powdered sugar

1. Prepare the espresso coffee, transfer to a bowl, dissolve the sugar in it and cool to room temperature. When the coffee is lukewarm transfer it to the freezer.
2. After about 15 minutes, when the coffee starts freezing stir the coffee to break the ice.
3. Repeat this step few times until the coffee mixture is slushy and broken in large crystals.

4. Whip the cream together with the vanilla and the powdered sugar.
5. Place 1 or 2 tablespoons of whipped cream in the glass.
6. Add on top 2 tablespoons of the granita.
7. Top with 2 tablespoons of whipped cream.

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