Cappuccino Granita Food

CAPPUCCINO GRANITA

Steps:

• In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.

COFFEE GRANITA

Steps:

• Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
• Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

COFFEE GRANITA

Steps:

• In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.

SPIKED CAPPUCCINO GRANITA

Steps:

• Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving.
• Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon.

COFFEE GRANITA

Steps:

• Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
• Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.

FOODCHANNEL EDITOR

Steps:

• 1 In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved. Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes. 2 Pour the mixture into a shallow gratin dish and place in the freezer. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours. Cover tightly with plastic wrap and keep frozen until ready to serve. (The granita can be prepared up to 2 days in advance and stored in the freezer.) 3 Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes. Divide the granita among 8 coffee cups with saucers. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings. Place an amaretto cookie alongside each cup and serve immediately.

FROZEN COFFEE GRANITA

Steps:

• In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
• Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
• Return to the freezer until firm enough to scoop (about another 30-40 minutes.
• Divide the granita into serving dishes and top with whipped cream.

SUGAR FREE COFFEE GRANITA

Steps:

• Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
• Add whipped topping and whisk.
• Freeze 2 hours.
• Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
• Store in freezer until ready to serve. Fluff with a fork again before serving.
• Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.

COFFEE GRANITA

Steps:

• Pour coffee into pie plate. Add sugar and rum to coffee and stir until sugar dissolves. Freeze until mixture becomes slushy around edges, about 30 minutes. Continue freezing, stirring mixture every 20 minutes, until mixture is slushy, about 1 hour. Freeze until firm. (Can be prepared 1 day ahead; cover.)
• Scrape granita with spoon to break ice into small pieces. Divide granita between goblets. Top each with 2 tablespoons frozen yogurt and serve.

COFFEE GRANITA

Steps:

• Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
• Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
• Serve withWhite Chocolate Sambuca Cream.
• Presentation
• Orange peel strips or chocolate-covered coffee beans
• Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

COFFEE GRANITA (CAFFé GRECO)

Steps:

• Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
• Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
• Divide granita among serving dishes and top with whipped cream.

COFFEE GRANITA

Steps:

• Method: Heat the sugar and a cup of water in a large saucepan over medium-high heat. Dissolve the sugar, stir in the coffee; cool. (The cooler the liquid is before the freezing process begins, the quicker the granita will form its ice crystals). Pour the chilled liquid into a 20cm-square baking dish; freeze. Stir the mixture every 20-30 minutes as crystals form. (See Basic Tips below). Spoon into glasses. Top with whipped cream and chocolate-covered coffee beans, if using.
• GRAPEFRUIT AND CAMPARI GRANITA.
• Blend 2 cups of freshly squeezed Ruby Red grapefruit juice, half a cup of Campari, half a cup of sugar and 1 teaspoon of vanilla paste. Pour into a baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
• GRANITA BASIC STEPS
• Heat up the water and sugar until the sugar has completely dissolved. This will make a syrup for your base that will give you a great finished texture. If the recipe calls for caster sugar, you may just be able to stir it into hot tap water to dissolve. If you are looking to get even more creative, try infusing your simple syrup with other flavours that will complement your granita recipe.
• Remove the pan from the heat and add any other ingredients that your granita recipe calls for. Refrigerate the liquid until it is completely cold.
• Pour the granita liquid into a shallow baking dish and place in the freezer for 20 to 30 minutes. At this point, ice will just begin to form around the edge of the dish.
• Use a fork to scrape the ice back into the centre of the dish. Make sure to get all the ice off the bottom of the dish as well. Return the granita to the freezer.
• Continue to scrape the dish every 20 minutes or so. Use the prongs of the fork to scrape any ice off the dish and the side of the fork to break up any larger chunks that have formed.
• Continue scraping the granita off the sides of the pan until it is completely frozen and has the consistency of coarse sand or shaved ice. Return the pan to the freezer, uncovered, for 20 to 30 minutes. You want the granita to be dry on the surface and lose any slushiness in texture before it is served.

COFFEE GRANITA

Steps:

• Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
• Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
• Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

COFFEE GRANITA

Steps:

• Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
• Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
• Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.

COFFEE GRANITA A LA ORANGE

Steps:

• In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves.
• Cool.
• Stir in the vanilla.
• Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer.
• Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges.
• Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen.
• Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too.
• Serve, garnished with whipped cream if desired.

COFFEE GRANITA

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

CAPPUCCINO GRANITA

Steps:

• In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
• Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
• Pour the mixture into a shallow dish and place in the freezer.
• Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
• Cover tightly with plastic wrap and keep frozen until ready to serve.
• (The granita can be prepared up to 2 days in advance and stored in the freezer.).
• Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
• Divide the granita among 8 coffee cups with saucers.
• Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.