Spiked Cappuccino Granita Food

SPIKED ICED CAPPUCCINO

Steps:

• Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
• Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

RICOTTA CAPPUCCINO

Steps:

• Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
• Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
• To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

PEACH BELLINI PARTY SHOTS

Steps:

• Whisk the prosecco and sugar in a saucepan until combined. Sprinkle the gelatin over the top, allowing it to sit for a few minutes. Heat the mixture over medium-low heat until the gelatin is dissolved and the liquid just starts to simmer. Remove the saucepan from the heat and whisk in the peach nectar.
• Pour the mixture into an 8-by-8-inch baking dish (or something even smaller for thicker shots!). Drop the peach slices into the dish; they will float to the top. Refrigerate the dish until set, 2 to 3 hours. Slice into squares. I also like to slice these into cubes and serve in champagne glasses!

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.

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.