| Ingredients: 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 | Instructions: 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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