Espresso Granite Food

ESPRESSO GRANITA WITH SOFT WHIPPED CREAM

Steps:

• For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
• For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
• To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.

LOW-CALORIE ESPRESSO GRANITA RECIPE

Steps:

• Combine the espresso with the sugar and stir until the sugar dissolves. (If the espresso has cooled, you may need to microwave it for 45 seconds to help the sugar dissolve). Pour the mixture into a shallow metal baking pan (there should be about an inch of liquid) and place in the freezer. After 15 to 20 minutes, just as the mix has begun to freeze, remove the dish from the freezer and use a fork to scrape the ice crystals developing on the surface. Careful scraping will help you achieve a light, almost creamy granita, rather than a chunky, icy one. Repeat this step once every 30 to 45 minutes until the granita is entirely frozen. For each serving, place a small scoop of the granita in a chilled wine glass, top with a spoonful of whipped topping and a bit of the chocolate, then repeat with a second layer.

ESPRESSO GRANITA WITH WHIPPED CREAM

Steps:

• In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
• Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
• Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.

ESPRESSO GRANITE

Steps:

• Combine the espresso, sugar and Sambuca. Refrigerate until chilled. Pour the espresso mixture into a large shallow pan and place in the freezer. Stir every 20 minutes until there is no liquid in bottom of the pan, about 1 hour. Spoon the granite into four chilled dessert glasses. Top with a dollop of whipped cream and serve.

ESPRESSO GRANITA

Steps:

• Reserving 1 teaspoon ground espresso for garnish, brew 2 cups of espresso. Add sugar to the hot espresso, and stir to dissolve.
• Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.
• Transfer espresso mixture to a 9-by-13-inch Pyrex baking dish, and place in freezer. Let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. Stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hours.
• Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle remaining teaspoon ground espresso over tops. Serve immediately.