Sunday, November 06, 2005

Coffee granita

Coffee granita with baileys whip cream - a twist on after dinner coffee.

Granita from Gourmet, Baileys whip cream from Scott

Granita:

2 cups hot espresso or strong coffee
1/2 cup sugar
2 tsp vanilla

Stir together coffee and sugar until sugar is dissolved. Stir in vanilla. Pour into an 8 inch metal pan and freeze, stirring every 30 mins until slushy, about 1 1/2 to 2 hours.

Stir vigorously until smoother in texture. Freeze until firm enough to scoop, about 30 minutes more.

Baileys Whip Cream:

Whip heavy cream until at soft peaks. Add Baileys liquer to taste, and whip 2 or 3 minutes more.

Spoon granita into glasses or bowls and top with cream.

2 comments:

it's only fuel said...

Oh wow....frozen coffee and Bailey's whipped cream on top....can it get any better than that?! It's so simple, yet I never ever come up with things like this.

Sara said...

It is so good and very easy. Give it a try!