Best 3 Chocolate Natillas With Coffee Bean Granita Recipes
**Indulge in a Symphony of Flavors: Chocolate Natillas with Coffee Bean Granita and More**
Embark on a culinary journey to discover the exquisite Chocolate Natillas with Coffee Bean Granita, a harmonious blend of velvety chocolate custard and refreshing coffee-infused granita. This delightful dessert is accompanied by an array of equally enticing recipes, ready to tantalize your taste buds and create an unforgettable dining experience. From the luscious Chocolate Mousse to the zesty Orange Granita, each recipe is carefully crafted to deliver a symphony of flavors that will leave you craving more.
COFFEE GRANITA
Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
- Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
COFFEE GRANITA
Steps:
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
COFFEE GRANITA (CAFFé GRECO)
How to make a quick and easy summer dessert.
Categories Coffee Dessert Frozen Dessert Vanilla Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 3 3/4 cups
Number Of Ingredients 4
Steps:
- 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.
- Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
- Divide granita among serving dishes and top with whipped cream.
Tips:
- Use good quality chocolate: The chocolate is the star of this dish, so make sure to use a high-quality chocolate that you enjoy the taste of.
- Don't overcook the custard: The custard should be thick and creamy, but not too thick or eggy. Keep a close eye on it as it cooks and remove it from the heat as soon as it has reached the desired consistency.
- Chill the custard completely before serving: This will help the custard to set and develop its full flavor.
- Make the coffee bean granita ahead of time: The granita can be made up to a week in advance, so you can have it ready to go when you're ready to serve the natilla.
Conclusion:
Chocolate natilla with coffee bean granita is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a sweet treat, give this recipe a try!
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