Yield: 6 Servings
|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
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .