Italian Coffee Granita with Whipped Cream
Strong espresso-style coffee frozen into shimmering, icy crystals and topped with softly whipped cream. A cool, no-machine Sicilian dessert with just four ingredients.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
Brew the coffee stronger than usual, since freezing dulls the flavor. If the granita sets hard, let it stand for 5 minutes and rake it again with a fork. It keeps for up to 1 week, covered, in the freezer.
Method
-
Stir the hot coffee, granulated sugar and salt together until the sugar dissolves. Let cool to room temperature.
-
Pour into a shallow 8-inch baking dish and freeze for , until ice crystals form around the edges.
-
Scrape the crystals into the center with a fork, then return to the freezer. Repeat every for about , until the whole pan is light, flaky ice.
-
Just before serving, whip the cream with the powdered sugar and vanilla to soft peaks.
-
Scrape the granita into chilled glasses and top with a spoonful of whipped cream.
Tap a number to check off a step. Tap a green time to start a timer.
