Coffee Granita

How to prepare coffee granita

1. Prepare concentrated espresso. Add the sugar and stir until dissolved.
2. When the espresso has cooled slightly, pour it into a wide plastic container with a lid (so the coffee is maximum 2cm deep). Close and place in the freezer.
3. Check the coffee every hour. When an ice crust has formed on the entire surface (in my case after 3 hours), break it in several places with a spoon/spatula (wooden or silicone). Mix the broken ice with the still unfrozen coffee underneath. Put it back in the freezer.
4. Every hour, stir the coffee with breaking motions. Repeat this operation until all the coffee is frozen (3 times in my case).
6. At this point it can be served (this would be ideal, as it has the perfect texture and temperature) or it can be kept in the freezer. If you keep it longer in the freezer, let it sit for a few minutes before serving and then break it up again with a spoon.
   * The granita can also be frozen in an ice cream machine, resulting in a more uniform texture.
7. When you want to serve the granita, whip the cold cream until it thickens, adding the powdered sugar toward the end.
8. Layer in cold glasses: a layer of whipped cream, then a layer of granita, and finally more whipped cream. The beautiful part is that while you eat the granita with the cream on top, at the bottom of the glass, if it's extremely hot outside, the granita will melt and mix with the cream forming a delicious café frappé.

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