Granita Di Caffe con pannaSubmitted by: GIA_GUN
IntroductionAdapted from La Bella Cucina by Viana La Place Adapted from La Bella Cucina by Viana La Place
2 cups fresh, hot espresso or super strong coffee
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
Pour the mixture into a metal pie plate and place in the freezer. Check between 20 minutes and 1 hour (if the coffee is hot when you put it in the freezer, it takes closer to an hour) when ice crystals form on sides of pan. Stir to break up ice. Return to freezer and repeat process every 15 minutes. It is ready when it is the texture of a rough sorbet.
Serve immediately, plain or topped with softly whipped fresh cream.
To make whipped cream: Beat a small carton of chilled heavy whipping cream in a chilled bowl with an electric mixer until soft peaks form. Measure out 1/2 cup of the whipped cream for the calorie count to be accurate.
Divide granita and whipped cream into 4 servings
Or transfer remaining granita to a glass or plastic container with an airtight lid and return to the freezer. The granita is at its peak for two to three days.
Number of Servings: 4
Recipe submitted by SparkPeople user GIA_GUN.