Yield: 1 servings
|1 cup||Very strong espresso coffee or 1 cup|
|; boiling water mixed with 3 tablespoons|
|; instant espresso powder|
|1 cup||Thick cream|
|½ teaspoon||Vanilla essence|
|50 grams||Chocolate covered coffee beans; optional|
Stir the water and sugar together in a medium saucepan until the sugar dissolves. Allow the syrup to boil for 2 minutes then mix in the strong coffee and cool the syrup.
Pour the mixture into a stainless steel bowl or large metal baking tray (make sure it can fit into your freezer) . Freeze until ice mixture is almost solid, about 3 hours.
Using a fork, scrape the ice to form flakes then return the mixture to the freezer and keep frozen until you are ready to serve.
Meanwhile, mix the cream with cinnamon and vanilla essence and whip until soft peaks form.
Pile the coffee granita into stemmed glasses, alternating with spoonfuls of flavoured cream then top with a generous dollop cream. Sprinkle with crushed coffee beans and serve immediately.
Converted by MC_Buster.
Per serving: 1162 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 300g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 20 Other Carbohydrates
Converted by MM_Buster v2.0n.