Best 4 Espresso Granita With Grappa Cream Recipes
Indulge in the symphony of flavors with this exquisite Espresso Granita with Grappa Cream, a refreshing and elegant dessert that captivates the senses. Originating from the sun-drenched hills of Italy, this frozen delight combines the rich intensity of espresso with the aromatic charm of grappa, creating a unique and unforgettable taste experience. Served alongside a luscious Grappa Cream, this delightful treat offers a harmonious balance of sweet and bitter, complemented by a creamy and velvety texture. Whether you're seeking a sophisticated ending to a special meal or a delightful afternoon pick-me-up, this Espresso Granita with Grappa Cream is sure to leave you enchanted.
**Recipes included in the article:**
* **Espresso Granita:** A step-by-step guide to crafting the perfect Espresso Granita, ensuring a smooth and flavorful frozen treat.
* **Grappa Cream:** A simple yet indulgent recipe for a creamy and aromatic Grappa Cream, the perfect accompaniment to the Espresso Granita.
* **Homemade Espresso:** Detailed instructions for brewing a rich and robust espresso using various methods, including a Moka pot or an espresso machine.
* **Cold Brew Coffee:** A comprehensive guide to making smooth and flavorful cold brew coffee, providing tips for achieving the best results.
* **Sweetened Condensed Milk:** A simple recipe for making your own sweetened condensed milk, a versatile ingredient used in various desserts and beverages.
ESPRESSO GRANITA WITH SOFT WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
- For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
- To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
- Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
ESPRESSO GRANITA WITH GRAPPA CREAM
This intensely flavored granita is the perfect answer for those who don't want to choose between a nice macchiato and a sweet finish to the meal. The Grappa Cream adds an elegant, and boozy, touch. Although it has only three ingredients, you need to plan ahead for the granita. It will take about 6 hours to freeze, and you need to fluff it with a fork every hour to ensure the texture is light.
Yield makes 6 1-cup servings
Number Of Ingredients 8
Steps:
- In a large heatproof bowl, combine the coffee and both sugars and stir until the sugars dissolve. Place the mixture in a metal container (a pie tin would work well) and put in the freezer. Stir with a fork about every hour, lifting and separating the crystals. It will take about 6 hours to freeze completely. Scoop into stemmed glass bowls or martini glasses and serve with the Grappa Cream.
- Whip the cream until well thickened but not airy. Add the sugar and salt and whisk to incorporate completely. Add the grappa and whisk to combine.
ESPRESSO GRANITA WITH CREMA
Steps:
- In a saucepan, bring the sugar, water, vanilla and orange rind to a boil. Take off the heat and stir in the espresso. Strain into a shallow pan and freeze overnight until solid. Scrape and place in an ice cold bowl. Garnish with whipped cream and orange rind.
Tips:
- Use the right coffee. For espresso, use a dark roast with a strong flavor. For affogato, use a medium roast with a more subtle flavor.
- Make the coffee strong. For both espresso and affogato, use a double shot of espresso or a strong cup of coffee.
- Chill the coffee. Before making the granita or affogato, chill the coffee in the refrigerator or freezer. This will help the drink stay cold and slushy.
- Use fresh, ripe fruit. For the granita, use fresh, ripe fruit that is in season. This will give the drink the best flavor.
- Add some sweetness. If you like your coffee sweet, add some sugar or honey to the granita or affogato.
- Garnish with something special. For a special touch, garnish the granita or affogato with a dollop of whipped cream, a sprinkle of chocolate shavings, or a fresh mint leaf.
Conclusion:
Espresso granita and affogato are two delicious and refreshing coffee drinks that are perfect for a hot summer day. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect espresso granita or affogato at home.
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