Print
Granita al Caffè con Panna Recipe
Smooth, icy, and layered with cream, Granita al Caffè con Panna offers a refreshing contrast of textures that turns simple ingredients into an effortless frozen coffee dessert.
Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Ingredients
- 300 ml – 1¼ cups cold water
- 300 ml – 1¼ cups espresso coffee
- 150 g – ⅔ cup caster sugar
- Lightly sweetened whipped cream*
- Brioche – to serve with the granita
Instructions
-
Add the sugar to the hot espresso and stir until completely dissolved. Pour in the cold water, mix well, and chill for at least 2 hours.
-
Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
-
Spoon the granita into a glass, top with lightly sweetened whipped cream, and serve with a brioche on the side.
Recipe Notes
*I usually add 1 tablespoon of caster sugar to every 150 ml – ⅔ cup of heavy cream, but the amount of cream and sugar depends on your taste