Here’s another dessert likely to incite freezer brain.
It’s just a little something elegant, sweet and chilled that makes a delightful end to a meal.
Serve it after an Italian meal, like this pasta or this one (served cold) or even pizza.
And here’s a recipe for the biscotti in the pic. Add some snappy packaging and they’ll make a great party favor or Christmas gift, for those of you thinking ahead. 😉
(Christmas? Did I just write that???)
Enjoy! -alyce eyster
Photo: Fulton Davenport
Coffee Granita with Frangelico and Sweet Cream
Author: culinarythymes.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 6
This dessert makes a striking presentation when served in a martini glass and garnished with your favorite flower.
Ingredients
- 4 cups strong coffee
- 4 Tblsp Frangelico
- 10 Tblsp sugar
- 2 cups heavy cream
- flowers for garnish
Instructions
- Combine the cooled coffee, Frangelico and 6 tablespoons of sugar. Stir until the sugar dissolves.
- Place in an 8x8 inch plastic container at least 2 inches deep, cover with the lid and place in the freezer for 2 hours. By that time the mixture will have begun to freeze. Stir it around with a fork and return to the freezer for another hour. Remove and stir again and return to the freezer for one more hour.
- The mixture should be completely frozen ice crystals at this point. It can be held at this servable stage in the freezer for another 3 to 4 hours. If you need to freeze it longer than 4 hours, simply place it in the refrigerator for about 30 minutes to soften it a little before serving.
- To make the sweet cream, combine the heavy cream and 4 tablespoons of sugar. To serve, pour about ¼ cup of the sweetened cream into each glass or bowl. Place a mound of the frozen granita on top and serve immediately.
Thanks for stopping by. Here's to great food and good thymes! -