recipe from Heart of the Artichoke by David Tanis
- 2 cups espresso coffee
- 1/2 cup sugar
- 1 cup heavy cream
Stir the coffee and 1/2 cup of the sugar together to dissolve the sugar,and pour the mixture into a Pyrex baking dish or other flat pan. Taste for sweetness. It should be rather sweet; add more sugar if necessary. Cover and put in the freezer for up to 6 hours or overnight.
When granita is set, pull the dish from the freezer and let it thaw a bit. When it’s just a bit mushy, scrape with a fork. Then return the dish to the freezer until ready to serve.
Beat the heavy cream in a small bowl until just set. You don’t want a stiff whipped cream for this recipe. Scoop the granita into small cups and top with a dollop or two of whipped cream.