Granita al Caffè con Panna Recipe
Smooth, icy, and layered with cream, Granita al Caffè con Panna offers a refreshing contrast of textures that turns simple ingredients into an effortless frozen coffee dessert.
2 h 30 min4 servings
Ingredients
- 300 ml – 1 1/4 cups cold water
- 300 ml – 1 1/4 cups espresso coffee
- 150 g – 2/3 cup caster sugar
- Lightly sweetened whipped cream*
- Brioche (– to serve with the granita)
Instructions
- 1
Add the sugar to the hot espresso and stir until completely dissolved. Pour in the cold water, mix well, and chill for at least 2 hours.
- 2
Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
- 3
Spoon the granita into a glass, top with lightly sweetened whipped cream, and serve with a brioche on the side.
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