Sunil Vijayakar's Espresson Granita Affogato
Over a year ago
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Ingredients
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Description
This strong, boozy coffee dessert is the perfect pick-me-up after a heavy meal. Serve with home-made vanilla ice-cream.
Method
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1
Prepare your coffee in a cafetiere or filter machine using 1ltr (1¾pt) boiling water. Pour the coffee into a large, shallow, plastic container and add the sugar, then stir until completely dissolved. Add the Kahlua or coffee liqueur and leave the liquid to cool.
Cover and freeze for 2 hours. Remove the container from the freezer, then, using a fork, break up the ice crystals and finely mash the mixture, and return to the freezer.
Every 30 minutes for the next 2 hours remove the granita from the freezer and mash until the ice becomes fine. Then return the granita to the freezer for at least an hour.
To serve, spoon a couple of scoops of vanilla ice-cream into chilled dessert glasses and top with the granita.
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