Recipe Summary

Prep time: 2 hours 15 mins
Yield: 6 servings

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Emily Luchetti's Espresso Granita with Chantilly Cream
This recipe serves:   

For the Granita:
4 cups cold espresso coffee
1 1/2 cups superfine sugar

For the Chantilly Cream:
1/3 cup heavy whipping cream
dash of vanilla extract
1/2 tablespoon sugar
pinch of salt

Cooking Instructions
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

Nutritional Information
Number of Servings: 6
Per Serving
Calories 249 Carbohydrate 52 g
Fat 6 g Fiber 0 g
Protein 0 g Saturated Fat 4 g
Sodium 150 mg    


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