Granita di caffè con panna is the most refreshing breakfast and snack in summer Sicily. Italians even drink it in the morning with a brioche. Unlike industrial granita, artisanal granita has irregular crystals and an absolutely addictive concentrated coffee flavor.
Italian
Coffee granita with semi-whipped cream
Sicilian coffee granite with ice crystals and semi-whipped cream. The most refreshing breakfast-dessert of the Mediterranean summer.
- Italy
- Dessert
- Light
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 160 kcal
- Protein 2 g
- Fiber 0 g
- Carbohydrates 14 g
- Fat 11 g
- Sodium 20 mg
Story behind the dish
Preparation
Coffee granita with semi-whipped cream is a preparation from Italy with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 ml of strong espresso coffee.
- Have ready: 3 tablespoons of sugar.
- Have ready: 200 ml of whipping cream.
- Have ready: 1 tablespoon of powdered sugar for the cream.
- Have ready: Cocoa powder to decorate (optional).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve sugar in hot coffee; let cool
Dissolve sugar in hot coffee; let cool. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into a flat container and freeze for 1 hour.
Pour into a flat container and freeze for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Scrape with a fork to break the crystals; freeze 1 more hour
Scrape with a fork to break the crystals; freeze 1 more hour. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Repeat scraping 3-4 times until you obtain a grainy texture with…
Repeat scraping 3-4 times until you obtain a grainy texture with crystals. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Semi-whip the cream with the icing sugar (it should be fluid
Semi-whip the cream with the icing sugar (it should be fluid, not firm). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the granita in cold glasses with the semi-whipped cream on top.
Serve the granita in cold glasses with the semi-whipped cream on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Sprinkle with cocoa if desired
Sprinkle with cocoa if desired. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Use pure cocoa or good quality chocolate: it makes a difference in healthy desserts.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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