Thursday, June 27, 2013

where have you been?...

Do you ever come across something and think, "How have I not known about this?"

That was my exact reaction when I saw THIS from Smitten Kitchen.

I've poured espresso over vanilla ice cream and yes, it's awesome. I have even done the thing that all my classier friends frown upon...Espresso poured over a coffee mug filled with Cool Whip. Get over it. It tastes delicious.

But this classes up the joint and I am all on board.

I thank you Smitten Kitchen and so do my friends.
Recipe below and more pics of this amazing concoction at Smitten Kitchen  -angelo

Espresso Granita with Whipped Cream [Granita di Espresso con Panna]
Inspired by Tazza d’Oro, Roma, Italy
Serves 8
2 cups freshly-brewed espresso (from about 14 single shots or 7 doubles)
6 tablespoons granulated sugar
1 cup heavy cream
When espresso is still hot, stir in sugar. Chill espresso in fridge until completely cold. This will immensely speed up the time it takes to freeze. Once cold, pour into a large, wide baking dish; I’d recommend something ceramic, glass or enameled over a metal-surfaced baking pan. If you’re me, clear your horribly overstuffed freezer of things that can survive outside of it for a few hours. Place dish in now-cleared freezer and freeze for one hour, then remove the mixture and scrape with two forks to break up the ice. (Your freezing time will vary, depending on the temperature and muscle of your freezer.) Return to the freezer and freeze until solid, about 2 to 3 hours, scraping it again with forks every 30 minutes or so.
To serve, whip cream to soft peaks; estimate 2 tablespoons unwhipped cream per serving so you don’t have to make too much at at ime. Place one spoonful in the bottom of a small glass. Scoop granita on top. Top with a much larger tuft of cream. Eat with a spoon on a hot day.


Beth said...

Ooh, yum. And also, how precious that she suggests two tablespoons of unwhipped cream per serving so we don't "have to make too much," as if there is such a thing as too much whipped cream.

dstoutholcomb said...

A yummy summer treat!

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