Espresso Granita

By LRay

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Espresso Granita
Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.

6 servings

Recipe by Gina Marie Miraglia Eriquez

Photograph by Romulo Yanes

June 2011

Ingredients

• 2 2
• cups
• hot espresso or very strong coffee
• 1/2 1/2
• cup
• plus 1 tablespoon sugar
• 1 1
• teaspoon
• vanilla extract
• 1/2 1/2
• cup
• chilled heavy whipping cream
• Bittersweet chocolate shavings

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.

Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.

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