Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Espresso coffee; freshly & finely ground |
1 quart | Boiling water (up to) |
½ cup | Superfine sugar |
1 cup | Heavy cream; stiffly whipped |
1. Place ½ coffee in Melior-type coffee pot with ½ water, & brew for 10 minutes. (To make coffee, simply push down plunger.) Repeat with remaining coffee. The final brew should be very strong.
2. Mix in sugar until coffee tastes a little too sweet.
3. Freeze coffee mixture in ice cream churn, following directions of manufacturer, until it is firm & grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream.
UPSTAIRS AT THE PUDDING
HOLYOKE ST., CAMBRIDGE
WINE: GRAPPA
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .