MOROCCAN COFFEE GRANITA WITH ORANGE WATER CREAM PARFAIT
Steps:
- For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
- Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
- Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
- For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
- Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs
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.
COFFEE GRANITA
I think Jeremy Vincent's recipe's are just wonderful, and this one does not disappoint. Everyone just loved this cooling desert on a very hot summers evening. Use coffee that you would love to drink. Because this recipe is so simple, that will be your main flavour: I am posting as written with Jeremy's suggested variations from the "Weekly Times" -- This recipe uses strong espresso coffee as the flavouring ingredient and water to dissolve the sugar. You can make your granita even stronger by substituting more coffee for the water component. The vanilla can be swapped for nearly any flavouring you like with coffee. Try using a tablespoon of Kahlua, orange zest, or even cocoa powder. The chocolate will give your ice a cloudier colour, but the flavour is great.
Provided by Tisme
Categories Frozen Desserts
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.2, Sodium 3, Carbohydrate 25, Sugar 24.9
COFFEE GRANITA A LA ORANGE
A granita is, essentially, an Italian ice, coffee flavored, in this particular case. On the richness scale, it's on the opposite end of the spectrum from ice cream since it contains no eggs or cream. A bit of sugar, yes, but in modest proportion. The method for making a granita is decidedly low tech: you simply stir the liquid periodically as it freezes, resulting in the granita's granular texture; the word, by the way, comes from the Italian grana, meaning grainy. I like to serve this as is, in small chilled bowls or cups, but it is frequently served with a dab of lightly sweetened whipped cream. Put a plate of biscotti on the table, fresh hot coffee too, and you have the perfect dessert.
Provided by Annacia
Categories Frozen Desserts
Time 2h7m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 99.7, Sodium 2.7, Carbohydrate 25.1, Sugar 25, Protein 0.1
COFFEE GRANITA
Categories Coffee Liqueur Dessert No-Cook Vegetarian Frozen Dessert Summer Vegan Party Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
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
Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer
Provided by Miriam Nice
Categories Dessert
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
CHAMPAGNE-AND-ORANGE GRANITA COCKTAIL
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 3h20m
Number Of Ingredients 4
Steps:
- Combine orange juice and sugar, and stir until sugar dissolves. Transfer to an 8-inch square baking dish. Freeze, scraping around sides and breaking any lumps with a fork every 30 minutes, until evenly frozen, 2 1/2 to 3 hours. Cover with plastic wrap. Granita can be made 1 day ahead and kept in freezer until ready to serve.
- Spoon 1/2 cup granita into each of 12 glasses, and add 1/2 teaspoon liqueur. Top off with Champagne.
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