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Granita al Caffe con Panna
The recipe for the original coffee granita made with espresso and whipped cream, the Sicilian way.
Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Ingredients
- 300 ml – 1 ¼ cups water cold
- 300 ml – 1 ¼ cups coffee espresso
- 150 gms – 2/3 cup caster sugar
- Lightly sweetened whipped cream I usually add 1 tbsp of caster sugar to every 150 ml – 2/3 cup of heavy cream, but how much cream/sugar is really up to you
- Brioches to serve the granita
Instructions
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Put the sugar in the hot espresso and stir until melted. Add the cold water and mix well. Chill for at least 2 hours in the fridge.
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Churn in the ice cream maker for 20 to 30 minutes, until the granita reaches a sorbet-like consistency.
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Pour it in a glass, decorate it with some lightly sweetened whipped cream and serve it with a brioche on the side. Have a spoonful of it… close your eyes and… you are in Sicily!