Mexican chocolate granita glorious liqueurs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ½ | cup | Unsweetened cocoa powder |
| 2.00 | cup | Water |
| 2.00 | tablespoon | White or brown creme de |
| 1.00 | Cacao | |
| 1.00 | teaspoon | Vanilla |
| 1.00 | teaspoon | Grated orange peel |
| ½ | teaspoon | Ground cinnamon |
| ½ | cup | Heavy cream |
| 1.00 | tablespoon | White or brown creme de |
| 1.00 | Cacao | |
| 2.00 | teaspoon | Sugar |
| 1.00 | Cinnamon, for garnish | |
| 1.00 | Orange peel slivers, for | |
| 1.00 | Garnish, optional | |
Directions
GRANITA
WHIPPED CREAM TOPPING
Granita:
Smooth sugar and cocoa in a saucepan; slowly pour in water, beating until smooth.
Bring to a boil, stirring often. Lower heat and simmer for 5 minutes.
Remove from heat. Stir in remaining ingredients.
Pour into an 8 or 9" baking pan. Place in freezer; freeze until mixture is firm but not solidly frozen. Break up icy chunks with a fork. Return to the freezer. Freeze at least three hours, until frozen.
Whipped Cream Topping:
At serving time, in a cold bowl, with cold beaters, combine the cream, creme de cacao, and sugar. Beat on high until the cream forms soft peaks. Let the granita stand at room temperature 5 minutes, then break up with a fork. Spoon chunks into stemmed glasses. Top with whipped cream and garnish with cinnamon and orange peel, if desired.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.
From: Carolyn Shaw Date: 04-13-96 (22:59) Winquest Pc (312) Gourmet