Granita al caffe’ con panna. What could be better than a frozen shot of espresso on a hot summer in the city day? When the temperature soars I like to have my morning espresso in one cool, heat-dissipating shot.
A granita is a semi-frozen dessert made from sugar, water and flavorings, kind of like a slushy, sophisticated snow cone. The technique for making a granita is super easy; all you need is a casserole dish or shallow pan, your freezer and a fork.
Flavorings are limited only by your imagination and in this case I’m imagining un caffe’ so I’ll stir coffee and sugar together (about 1/4 cup of granulated sugar for every two cups of brewed espresso or strong regular coffee) let it cool, then pour the coffee mixture into a shallow dish or pan and put it in the freezer. In about 20 minutes to half an hour, it should start to freeze. Break it up with a fork, and leave in the freezer. Do this again in another 20 minutes and continue until there is no more loose liquid in the mix. Serve in a glass dish or cup with a good amount of panna (whipped heavy cream) on top. The great thing about this recipe is easily adaptable to your taste and lots of slushy fun.