Espresso-Orange Granita

By cserumga

Serves 4

Ingredients

• 1 large orange
• 1/2 cup plus 2 Tbsp sugar
• 4 tsp instant espresso powder
• 1/2 cup heavy cream, chilled
• 1/4 tsp grated orange zest

Preparation

Step 1

Using a vegetable peeler, remove the zest from the orange in wide strips. Place the strips in a heavy saucepan and add 2 cups water, the 1/2 cup sugar, and the espresso powder. Place over medium heat and stir until the sugar dissolves and the mixture is hot, about 3 minutes. Remove from the heat. Cover and let stand for 10 minutes.

Pour the mixture through a course-mesh sieve set over a metal bowl. Freeze, whisking every 30 minutes, until semifirm, about 3 hours. Cover and freeze until frozen solid, at least 8 hours or as long as 24 hours.

At least 1 hour before serving, place 4 wineglasses in the freezer.

In a bowl, combine the cream, the 2 Tbsp sugar, and the orange zest. using an electric mixer set on medium-high speed, beat until soft peaks form. Cover and refrigerate until ready to use, or for up to 1 hour.

To serve, using a fork, scrape the surface of the granite to form ice crystals. Scoop the crystals into the frozen wineglass. Top with the whipped cream and serve at once.