July 31, 2019

Espresso Granita

Some days it's pushing 90° before breakfast and even iced coffee isn't cold enough. Freeze a batch of granita with our Triple Strength Espresso Coffee Compound and stay cool while you caffeinate! Granita is also the perfect simple summer-time dessert. Combined with some whipped cream, this dessert is a cool and satisfying afternoon snack or finish to a great meal. Makes 10-12 servings.

Ingredients

2 cups water
¾ cup sugar, divided
1 tbsp + 1 tsp Amoretti® Triple Strength Espresso Coffee Compound
1 cup heavy whipping cream
1 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X

SPECIAL EQUIPMENT

8" square glass dish

Directions

Heat the water, add ½ cup sugar and stir to dissolve.
Remove from heat and add Triple Strength Espresso Coffee Compound, stir to combine.
Pour the mixture into the glass baking dish and freeze for two hours.
Using a fork, scrape the top of the mixture.
Return to the freezer and freeze for another 3 hours.
Scrape again and repeat the scraping process every 30 minutes until all the granita is frozen.
When ready to serve, whip the cream, sugar, and Madagascar Bourbon Vanilla to medium peak.
Spoon or pipe a layer of whipped cream into a glass.
Layer a few tablespoons of granita over the whipped cream.
Top with another layer of whipped cream and serve.