Ingredients:
- 4 cups freshly brewed double-strength coffee
- 1/2 cup sugar
- 2 tsp. ground cinnamon
- 1 1/4 cups heavy cream
- Semisweet chocolate shavings for garnish
- 8 store-bought amaretto cookies in wrappers for
serving
Directions:
In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved. Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
Pour the mixture into a shallow gratin dish and place in the freezer. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours. Cover tightly with plastic wrap and keep frozen until ready to serve. (The granita can be prepared up to 2 days in advance and stored in the freezer.)
Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes. Divide the granita among 8 coffee cups with saucers. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings. Place an amaretto cookie alongside each cup and serve immediately. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
Pour the mixture into a shallow gratin dish and place in the freezer. Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours. Cover tightly with plastic wrap and keep frozen until ready to serve. (The granita can be prepared up to 2 days in advance and stored in the freezer.)
Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes. Divide the granita among 8 coffee cups with saucers. Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings. Place an amaretto cookie alongside each cup and serve immediately. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
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