Best 4 Espresso Granita With Whipped Cream Recipes
Indulge in the captivating flavors of Espresso Granita with Whipped Cream, a delightful summer treat that combines the richness of espresso with the refreshing coolness of a frozen dessert. This versatile recipe offers a delightful twist on the classic Italian granita, featuring four enticing variations – classic espresso, creamy chocolate, nutty pistachio, and subtly sweet almond. Each variation promises a unique taste experience, ensuring there's something to satisfy every palate. These granitas are exceptionally easy to make, requiring just a few simple ingredients and minimal effort. Join us on a culinary adventure as we delve into the delectable world of Espresso Granita with Whipped Cream, exploring each flavor variation and providing step-by-step instructions to guide you in creating these refreshing masterpieces.
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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 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
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 high-quality coffee beans: The flavor of your espresso granita will be greatly affected by the quality of the coffee beans you use. Choose a dark roast coffee with a strong flavor that will hold up well when diluted with water and ice.
- Make sure your coffee is cold: The coffee should be completely cold before you start making the granita. This will help to prevent the ice from melting too quickly and diluting the flavor of the coffee.
- Use a fine mesh strainer: When straining the coffee, use a fine mesh strainer to remove any grounds that may have made it through. This will help to ensure a smooth, creamy texture.
- Chill the mixture thoroughly: Before churning the mixture, make sure it is completely chilled. This will help to prevent the ice crystals from becoming too large and icy.
- Churn the mixture in a shallow pan: When churning the mixture, use a shallow pan so that the ice crystals can form evenly. A deep pan will make it difficult for the ice crystals to form properly.
- Serve immediately: Espresso granita is best served immediately after it is made. The ice crystals will start to melt quickly, so it is important to enjoy it while it is still cold and slushy.
Conclusion:
Espresso granita is a refreshing and delicious coffee drink that is perfect for a hot summer day. It can be made at home in a few minutes and is a great way to use up to leftover espresso. Serve it with whipped cream, shaved chocolate, or a sprinkle of cinnamon for a truly decadent treat.
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