Moroccan Coffee Granita With Orange Water Cream Parfait
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 cup
Granulated Sugar1 cup
Heavy Cream (very cold)2 tbsps
Sugar (confectioners')1 tsp
Pure Vanilla ExtractDirections:
1
For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground
2
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions
3
Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved
4
Stir in the sambuca
5
Pour the mixture into a 9-by-13-inch metal or glass baking dish
6
Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is
7
Using a fork, stir the mixture well and return to the freezer
8
Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours
9
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment
10
Mix until soft peaks form
11
Layer the granita and orange water cream in tall glasses
12
Garnish with candied orange peel and mint sprigs