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Coffee Granita with Tangerine-Cardamom Whipped Cream

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Active Time:  25 Minutes
Total Time:  5 Hours 25 Minutes
Yield:  6 servings

Southern Italian granitas - sweetened liquids that are frozen and then scraped with a fork - make a refreshing finale to almost any meal. They're even better when topped with whipped cream, as in this recipe. The contrast between the smooth yet distinctively flavored tangerine and cardamom cream and the icy coffee crystals is striking. Serve this dessert in Martini glasses for a stylish presentation.

RECIPE INGREDIENTS

For the Granita:

2 1/3 cups freshly brewed very strong hot coffee (made from 3 cups water and 1 1/2 cups ground French roast coffee)

1/2 cup sugar

2 tablespoons grand marnier liqueur

1 teaspoon grated tangerine peel

For the Tangerine-Cardamom Cream

1 cup chilled heavy whipping cream

2 tablespoons plus 1 teaspoon sugar

1 tablespoon grand marnier liqueur

1 teaspoon grated tangerine peel

1/8 teaspoon ground cardamom

1 vanilla bean, split lengthwise

DIRECTIONS

FOR THE GRANITA:
Stir all ingredients in large bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Freeze mixture until icy at edge of pan, about 1 hour, depending on type of freezer. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 1 hour. Whisk to distribute frozen portions evenly. Freeze without whisking until solid, about 3 hours. Using fork, scrape granita forming icy flakes.

FOR THE TANGERINE-CARDAMOM CREAM:
Place first 5 ingredients in large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream to soft peaks.

DO-AHEAD TIPS:
Granita can be made 1 day ahead. Cover with foil and keep frozen. Tangerine-Cardamom Cream can be made 4 hours ahead. Cover and refrigerate.

Scoop granita into 6 Martini glasses. Top with large dollop of Tangerine-Cardamom Cream and serve.

Recipe created exclusively for Cooking.com by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 6 servings

Calories:

245

Fat. Total:

15g

Protein:

Carbohydrates, Total:

23g

Sodium:

17mg

% Cal. from Fat:

55%

Cholesterol:

54mg

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