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
– 1 ¼ cups water
– 1 ¼ cups coffee
– 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
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.
Churn in the ice cream maker for 20 to 30 minutes, until the granita reaches a sorbet-like consistency.
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!