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GRANITA
COFFEE GRANITA
INGREDIENTS
110g caster sugar
1 vanilla pod, halved lengthways and seed
scraped
120ml espresso coffee
1 x 300ml pure cream, whipped
METHODS
1. Add 1 cup/250ml water and sugar to a
small saucepan, heat over medium heat,
stirring to dissolve the sugar and bring
to the boil. Remove from heat and pour
into a heat resistant jug. Allow to cool.
2. Add vanilla pod and seeds to hot coffee
and set aside to infuse for 5 minutes.
Remove and discard pod.
3. Combine coffee and sugar syrup in a
bowl.
4. Refrigerate for at least 2 hours or until
chilled.
5. Attach the scraper paddle and thermal
ice cream bowl to the planetary mixer.
Set the mixer to Fold/Kneading setting,
attach splash guard and pour the chilled
granita mixture into the bowl. Churn
mixture for 15 minutes or until desired
consistency is reached.
Best eaten immediately and served with a
dollop of whipped cream.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
CHECK WEBSITE FOR MORE RECIPES