White Chocolate Sambuca Cream Recipes

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COFFEE GRANITA



Coffee Granita image

Categories     Coffee     Liqueur     Dessert     No-Cook     Vegetarian     Frozen Dessert     Summer     Vegan     Party     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur

Steps:

  • Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
  • Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
  • Serve withWhite Chocolate Sambuca Cream.
  • Presentation
  • Orange peel strips or chocolate-covered coffee beans
  • Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.

SAMBUCA CAKE WITH STRAWBERRIES, WHIPPED CREAM AND SHAVED CHOCOLATE



Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolate

Steps:

  • Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
  • Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.
  • Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
  • Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS



Coffee Granita with Sambuca Ice Cream and Chocolate Shavings image

Yield Makes 8 servings

Number Of Ingredients 6

4 cups hot strong brewed coffee
1 cup superfine granulated sugar
1 cup chilled heavy cream
4 teaspoons confectioners sugar
4 to 5 teaspoons Sambuca
1/2 cup fine-quality bittersweet chocolate shavings (not unsweetened; cut with a vegetable peeler from a 3-oz bar)

Steps:

  • Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
  • Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
  • Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.

WHITE CHOCOLATE-SAMBUCA CREAM



White Chocolate-Sambuca Cream image

Yield Makes 8 servings

Number Of Ingredients 4

2 cups chilled whipping cream
4 ounces good-quality white chocolate, chopped
2 tablespoons sambuca
1 teaspoon vanilla extract

Steps:

  • Combine 1/3 cup whipping cream and chocolate in medium metal bowl. Set over saucepan of barely simmering water (do not let bottom of bowl touch water). Stir until mixture is smooth. Remove from over water. Cool 15 minutes. Beat remaining 1 2/3 cups whipping cream, sambuca and vanilla in large bowl until soft peaks form. Fold 1/4 of whipped cream into white chocolate mixture to lighten. Fold in remaining whipped cream in 2 additions. Chill topping up to 8 hours.

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