Espresso Granita

american chocolate espresso frozen dessert granita cream summer vanilla extract coffee

Gina Marie Miraglia Eriquez

6 Servings

Source

Ingredients

2 cups hot espresso or very strong coffee

1/2 cup plus 1 tablespoon sugar

1 teaspoon vanilla extract

1/2 cup chilled heavy whipping cream

Bittersweet chocolate shavings

Method

Stir espresso, 1/2 cup sugar, and vanilla in a medium bowl until sugar dissolves. Pour into a 9x9x2" metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving.

Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.