40g ground espresso coffee
1/2 cup (110g) caster sugar, plus 1 tbs extra for cream
1/2 tsp vanilla extract
200ml thickened cream
Chocolate-coated coffee beans (optional), to garnish 

Step 1
Combine the ground espresso coffee with 400ml of boiling water in a heatproof bowl. While the water is hot, add the caster sugar and vanilla extract. Stir until the sugar has dissolved, then set aside to cool.
Step 2
Pour the coffee mixture into a shallow container and place in the freezer for 2 hours or until partially frozen.
Step 3
Remove the container from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 1 hour, then remove and scrape crystals again. Repeat this process twice more, then store in the freezer for up to 5 days until ready to serve.
Step 4
To serve, chill 4 small glasses. Place the cream and extra 1 tablespoon of caster sugar in a bowl, then whip to soft peaks.
Step 5
Break up the granita with a fork one more time, then layer the granita and cream in the chilled glasses. Garnish with the chocolate-coated coffee beans if desired, then serve immediately.

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    Hi, Thjs is Elina Wills and We are providing packaging solution to all over the world for solid and liquid products and labels. we are having business all around the world Australia, Canada, USA,India,France and so many other.


    December 2013
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