In this day of complex appliances, it is good to be reminded that delicious desserts can be made with just a bowl and a whisk. It is just this type of quick-to-assemble granita that can be tended to easily in between the more demanding culinary tasks in a pizzeria. For a special treat, accompany the ice with chocolate biscotti.
- 2 1/2 cups hot brewed espresso or brewed French- or Italian-roast coffee
- 5-6 tablespoons sugar
- 1/2 cup half and half or milk
- Unsweetened whipped cream
- Chocolate shavings
In a 2 1/2-quart stainless-steel bowl, combine hot espresso or coffee and 5 tablespoons sugar, and stir until the sugar is completely dissolved. Add half-and-half or milk and mix well. Taste, and add the remaining 1 tablespoon sugar if desired. Refrigerate until cold, then place, uncovered, in the freezer.
When ice crystals have started to form around the edges, after 30-40 minutes, whisk the mixture vigorously to blend in the crystals. Return the bowl to the freezer and whisk again every 20-30 minutes until the mixture is a mass of coarse ice crystals yet still soft enough to spoon, 2-3 hours total. (If you forget the granita in the freezer and it hardens too much, let stand at room temperature for a few minutes, then whisk it to the correct consistency.)
TO SERVE: Divide the ice among small serving bowls. Top each serving with a dollop of whipped cream and some chocolate shavings.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
75 calories; 2g total fat; 7mg cholesterol; 22mg sodium; 13g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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