dish
Emily Luchetti's Espresso Granita with Chantilly Cream

6
Serves
249
Calories
9
Nutrients
4
Vitamins

Ingredients

4 cups cold espresso coffee
1 1/2 cups superfine sugar
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

Nutrition Information

Number of Servings: 6
Calories
249
Protein
0 g
Total Carbohydrate
52 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
50 g
Total Fat
6 g
Saturated Fat
4 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
20 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
0 %
Percent Calories from Carbohydrate
79 %
Percent Calories from Fat
21 %
Vitamin A
0 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
0 mg
Vitamin D
0 IU
Folate
0 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
14 mg
Iron
0 mg
Phosphorus
3 mg
Potassium
102 mg
Sodium
150 mg
Zinc
0 mg