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.

📝 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. 1Add 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. 2Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
3. 3Spoon the granita into a glass, top with lightly sweetened whipped cream, and serve with a brioche on the side.