Easy Espresso Granita Recipes

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ESPRESSO GRANITA WITH SOFT WHIPPED CREAM



Espresso Granita with Soft Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving
Crushed chocolate-covered espresso beans, for serving

Steps:

  • For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
  • For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
  • To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.

ESPRESSO GRANITA WITH WHIPPED CREAM



Espresso Granita with Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 7

6 cups hot espresso
2/3 cup granulated sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar
2 ounces bittersweet chocolate, grated or shaved
Fresh mint sprigs, for garnish

Steps:

  • In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
  • Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
  • Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.

ESPRESSO GRANITA



Espresso Granita image

Categories     Coffee     Milk/Cream     Dessert     Low Sodium     Frozen Dessert     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 4

1/4 cup sugar
three 3- by 3/4-inch strips of lemon zest
3 tablespoons instant espresso powder
softly whipped cream as an accompaniment

Steps:

  • In a saucepan combine the sugar, the zest, and 1 1/2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Remove the pan from the heat, stir in the espresso powder, and let the mixture cool. Discard the zest, transfer the mixture to a metal ice-cube tray without the dividers or th a shallow metal pan, and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen hard. The granita may be made 2 days in advance and kept frozen, covered. Let the granita soften lightly before continuing with the recipe. Scrape the granita with a fork to lighten the texture, divide it among 4 chilled dessert dishes, and top each serving with some of the whipped cream.

ESPRESSO GRANITA



Espresso Granita image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 3

3 cups strong coffee
1/4 cup sugar
1/2 cup heavy cream

Steps:

  • Combine coffee and sugar until sugar is dissolved. Pour into a freezer safe container. Place in freezer and scrape with a fork every 30 minutes until completely frozen. In a mixing bowl whip cream until soft peaks.
  • Assemble in a tall champagne flute alternating granita and cream.

Nutrition Facts : Calories 103.6 calorie, Fat 7.4 grams, SaturatedFat 4.6 grams, Carbohydrate 9.4 grams, Fiber 0 grams, Protein 0.5 grams

EASY ESPRESSO GRANITA



Easy Espresso Granita image

This Italian-style dessert, reminiscent of iced coffee, is refreshing and a cinch to make.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

2 cups hot freshly brewed espresso
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon finely ground espresso beans

Steps:

  • Prepare an ice-water bath; set aside. Put espresso and sugar into a medium glass bowl; stir until sugar has dissolved. Set in ice-water bath; stir until cooled.
  • Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Freeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total.
  • Whisk cream in a chilled medium bowl until soft peaks form. Divide granita among serving glasses or bowls. Top each serving with a dollop of whipped cream; sprinkle with ground espresso.

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