Emily Luchetti's Espresso Granita with Chantilly Cream

This recipe serves:  4 6 8

2 2/3 cups cold espresso coffee
1 cup superfine sugar
1/4 cup heavy whipping cream
dash of vanilla extract
1/2 teaspoon sugar
pinch of salt
1. Pour the espresso into a large bowl. Stir in the sugar.

2. Pour the sweetened espresso into a shallow pan and place in the freezer.

3. Every 30 minutes for 2 hours, roughly stir the freezing mixture with a fork. This will give the granita a light, feathery texture.

4. Freeze the granita about 8 hours or overnight, until completely frozen.

For the Chantilly Cream:

1. Place all the ingredients in a small stainless steel bowl. Whisk with an electric mixer until the cream forms soft peaks.

2. Serve the granita in tall glasses or bowls with the Chantilly Cream.

Serving Size: about 3/4 cup granita with 2 tablespoons whipped cream

SEE ALL THE FACTS

• Print this recipe