Thursday, January 26, 2006

Espresso Granita - Sheri's Dessert


This is the amazing dessert that my friend, Sheri, made recently at her dinner party. I told you all I'd get back to you with the recipe so here it is. It's yet another great pick from Epicurious.

Granita Ingredients:
4 cups hot strong brewed coffee
1 cup superfine granulated sugar
1 cup chilled heavy cream
4 teaspoons confectioners sugar
4 to 5 teaspoons Sambuca
1/2 cup bittersweet chocolate shavings

Instructions for the Granita:
1. Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
2. Chill until cold, about 1 hour.
3. Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
4. Beat cream with confectioners sugar and Sambuca in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita. Sprinkle with chocolate shavings.

NOTE: Granita can be made 3 days ahead and kept frozen, covered. Scrape with a fork just before serving.

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