Coffee Granita With Cardamom Whipped Cream
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Water (divided)1.5 tbsps
Instant Espresso Powder1 tsp
Vanilla Extract1 tsp
Ground CardamomDirections:
1
Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves
2
Stir in instant espresso powder and vanilla extract
3
Remove saucepan from heat; stir in remaining 1 1/2 cups water
4
Pour into 9x9x2-inch metal baking pan
5
Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork
6
Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day
7
Using fork, scrape granita, forming icy flakes
8
Return granita to freezer
9
Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form
10
Divide granita among bowls or glasses
11
Top granita with whipped cream
12
Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves
13
Stir in instant espresso powder and vanilla extract
14
Remove saucepan from heat; stir in remaining 1 1/2 cups water
15
Pour into 9x9x2-inch metal baking pan
16
Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork
17
Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day
18
Using fork, scrape granita, forming icy flakes
19
Return granita to freezer
20
Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form
21
Divide granita among bowls or glasses
22
Top granita with whipped cream