Wednesday, 10 October 2012

Coffee and cream granita


At ‘The Basement’ supper club I run with ‘E’, we often serve simple granitas or ices as a pre-dessert course. They’re refreshing, act as a bit of palate cleanser and are a nice way of moving from savoury to sweeter flavours. They are also, as you’d expect from me, incredibly sophisticated and posh.

At our most recent supper we served a coffee and cream granita. The coffee part we pinched from Gordon Ramsay’s ‘Just Desserts’ (which is a frigging awesome book by the way), I thought it’d be nice to pour a splash of cream over it, just before serving. It’s bloody nice.

Unsurprisingly perhaps, it actually tastes a little bit like one of those iced coffees available from shitty high street chain coffee shops, but please don’t let that put you off. This is much more intense and ├╝ber.

Here’s the recipe…

Coffee and Cream Granita
Serves 6-8

You’ll Need:-

100g Sugar
150ml Water
2 Cardamom pods
1 Strip orange zest
500ml Fresh espresso coffee, cooled
Double Cream to serve

Put the sugar and water in a saucepan over a low heat. Stir until dissolved. Add the cardamom and orange zest and boil for 3 mins.

Remove from the heat and leave to cool for 1 hour before discarding the cardamom pods and the orange zest.

Mix the coffee with the infused syrup and chill.

Once cold, pour into a shallow container and refrigerate for 2-3 hours until partially frozen. Every hour or so, give it a stir with a fork, scraping the frozen crystals into the liquid. After a few hours of this, it will have a nice icy granular texture and be ready to serve.

Spoon some into a glass, splash a bit of cream over.
Eat.
Try not to suffer brain-freeze.

4 comments:

Gary said...

Looks great! I'm pretty sure he's taken his Royal Hospital Road version and taken the edges off. I made it here:

http://bigspud.co.uk/2009/04/19/tiramisu-granita/

BribedwithFood said...

In Sicily you have coffee (or almond, or lemon) granita for breakfast stuffed into brioche... If you do a breafkast service again you should try it!

Dan said...

Gary - I have that book (which is also awesome) and have given that recipe more than a few glances. Nice one for trying it and writing it up.

BribedwithFood - Hey Carla, granita stuffed into brioche, really? This isn't something I've encountered before, and I'm intrigued. I can't imagine how that would taste at all. I'll have to give it a go.

David said...

I just love the idea of something so easy yet, obviously, bloody delicious! Big thanks!