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Coffee Granita Recipe

  • Ingredients: 31
  • Serves: 4

Coffee granita with accompaniment: lightly sweetened whipped cream.

Ingredients

For crust and topping

For filling

Filling

  • 1 cup slivered almonds, toasted, coarsely chopped
  • 2 tsps. sugar
  • 1 tsp. ground cinnamon
  • 1 cup heavy whipping cream
  • 8 oz. bittersweet or semisweet chocolate, chopped
  • 1 tbsp. Grand Marnier or other orange liqueur

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds.

Nutrition information

Calories 105 Carbohydrates 25 g (8%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (1%) Sodium 17 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 0 g
Cholesterol 0
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Coffee Granita Recipe

  • Ingredients: 12
  • Serves: 4

Coffee granita with chilled whipping cream, whipped.

Ingredients

For the tea:

  • 4 black currant tea bags
  • 4 cups water
  • 1/2 cup plus 1 tbsp. chilled simple syrup, or to taste
  • 2 tsps. raspberry vinegar
  • 1 lime, cut into 4 wedges

For the syrup:

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute.

    For this step you will need

  2. Step 2 Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.

    For this step you will need

Nutrition information

Calories 281 Carbohydrates 51 g (17%)
Fat 9 g (14%) Protein 1 g (1%)
Saturated Fat 6 g (29%) Sodium 15 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 3 g
Cholesterol 33 mg (11%)
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Coffee Granita Recipe

  • Ingredients: 11
  • Serves: 2

Coffee granita with vanilla frozen yogurt or light ice cream, softened slightly.

Ingredients

  • 4 tbsps. vanilla frozen yogurt or light ice cream, softened slightly

For dressing

  • 1 bunch arugula, washed well and spun dry
  • 1 small bunch frisée , washed and spun dry
  • 1 small head Boston lettuce, washed and spun dry

Filling

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 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.
  2. Step 2 Continue freezing, stirring mixture every 20 minutes, until mixture is slushy, about 1 hour. Freeze until firm.
  3. Step 3 Scrape granita with spoon to break ice into small pieces. Divide granita between goblets. Top each with 2 tablespoons frozen yogurt and serve.
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Coffee Granita Recipe

  • Ingredients: 22
  • Serves: 8

Coffee granita with freshly brewed strong coffee, sugar, grated orange peel, vanilla extract, sambuca or other anise-flavored liqueur.

Ingredients

  • 4 cups freshly brewed strong coffee
  • 1 cup sugar
  • 1 tbsp. grated orange peel
  • 1 tsp. vanilla extract
  • 1 tbsp. sambuca or other anise-flavored liqueur

Equipment

  • Measuring cups
  • Measuring spoon
  • Large frying pan with cover
  • Wooden spoon
  • Spatula

For the soup:

  • 4 tomatoes, cored and coarsely chopped
  • 5 shiitake mushrooms, soaked in 1 cup hot water
  • About 5 tsps. fermented black beans, or to taste,
  • 8 cups water
  • 1 1/2 lb. fresh spinach, trimmed and rinsed
  • 2 heads butter lettuce, rinsed, leaves scissor cut in wide strips
  • Sea salt to taste

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.

    For this step you will need

  2. Step 2 Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly.

    For this step you will need

  3. Step 3 Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly.
  4. Step 4 Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes.

Presentation

  1. Step 5 Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

    For this step you will need

Nutrition information

Calories 107 Carbohydrates 26 g (9%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 3 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0
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