Best 8 Espresso Granita With Soft Whipped Cream Recipes
Indulge in the delightful symphony of flavors and textures that is Espresso Granita with Soft Whipped Cream, a culinary masterpiece that elevates your taste buds to new heights. This refreshing and invigorating dessert is a perfect treat for coffee enthusiasts and dessert lovers alike. Crafted with rich espresso, sugar, water, and lemon zest, the granita boasts a captivating icy texture that dances on your tongue. Accompanied by a cloud-like topping of soft whipped cream, this luscious dessert offers a harmonious balance of sweet and bitter notes, leaving you craving for more.
The journey to savor this delectable treat begins with a simple syrup crafted from sugar and water, infused with the essence of lemon zest. This aromatic syrup forms the foundation of the granita, providing a sweet and tangy base. Freshly brewed espresso, the heart of this dessert, is then incorporated, lending its bold and robust flavor to the mix. The mixture is poured into a shallow pan and frozen, creating a captivating icy texture. Every spoonful of granita tantalizes your senses with its refreshing crunch and invigorating flavors.
The soft whipped cream, a symphony of lightness and airiness, crowns this masterpiece. Made with heavy cream, sugar, and vanilla extract, this ethereal topping adds a touch of sweetness and creaminess that perfectly complements the intense flavors of the granita. As you savor each bite, the velvety texture of the whipped cream harmonizes with the icy granita, creating an unforgettable taste experience that lingers long after the last spoonful.
ESPRESSO WHIPPED CREAM
Provided by Katie Lee Biegel
Categories dessert
Time 5m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 4
Steps:
- In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.
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
Steps:
- Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks.
- Assemble in a tall champagne flute alternating granita and cream.
Nutrition Facts : Calories 103.6 calorie, Fat 7.4 grams, SaturatedFat 4.6 grams, Carbohydrate 9.4 grams, Fiber 0 grams, Protein 0.5 grams
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 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.
ESPRESSO WHIPPED CREAM
Steps:
- Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
- Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
ESPRESSO GRANITA
This bittersweet treat packs the bold flavor of espresso in to icy crystals and gets topped with a sweet dollop of whipped cream for a refreshing granita dessert, reminiscent of a cappuccino.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Reserving 1 teaspoon ground espresso for garnish, brew 2 cups of espresso. Add sugar to the hot espresso, and stir to dissolve.
- Prepare an ice bath. Place espresso mixture in a heat-proof glass bowl, and set in the ice bath, stirring until mixture becomes very cold.
- Transfer espresso mixture to a 9-by-13-inch Pyrex baking dish, and place in freezer. Let stand until ice crystals start to form around the edges, about 45 minutes. Remove dish from freezer. Using the tines of a fork, stir the ice crystals into the center. Return dish to freezer. Stir the ice crystals every 30 minutes until all the liquid has frozen into soft, fine crystals, about 2 hours.
- Place whipping cream in a chilled bowl, and whip until soft peaks form. Divide granita among four glasses or serving bowls. Top each with a dollop of whipped cream, and sprinkle remaining teaspoon ground espresso over tops. Serve immediately.
ESPRESSO GRANITA
This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door-to the shock of passing Italians. You don't need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 2
Steps:
- Mix the warm espresso with the sugar until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.
Tips:
- Use strong coffee. This will give your granita a bold, rich flavor.
- Chill the coffee before freezing. This will help to prevent the granita from becoming icy.
- Use a shallow dish to freeze the granita. This will help it to freeze evenly.
- Scrape the granita with a fork every 30 minutes or so as it freezes. This will help to break up the ice crystals and create a smooth, slushy texture.
- Serve the granita immediately after scraping it. It will start to melt quickly, so don't let it sit for too long.
- Garnish the granita with whipped cream, chocolate shavings, or chopped nuts. This will add a touch of sweetness and richness.
Conclusion:
Espresso granita is a refreshing and delicious summer treat that is easy to make at home. With just a few simple ingredients, you can enjoy this icy treat in no time. So next time you're looking for a cool and refreshing dessert, give espresso granita a try. You won't be disappointed!
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