.avif)
Coffee & Amaretto Granita with Cream
You'll Need
800ml of filter coffee
4 tbsp sugar
4 tbsp Disaronno amaretto
300ml thickened cream
1 tbsp vanilla extract
1 tsp icing sugar
Make it
In a freezer-safe container mix the 800ml of warm coffee, 4 tbsp of sugar and 4 tbsp of Disaronno until the sugar has dissolved. Place it in the freezer and leave for two hours. Stir the mixture after two hours and then again after another two hours, making sure to brake up any large clumps that have frozen. Leave it to completely freeze and then scrape with a fork into granita crystals. It’ll keep like this for weeks in the freezer till you need it.
To serve, whip (preferably by hand so it stays soft and airy) the 300ml of cream with 1 tbsp of vanilla and 1 tsp of icing sugar till it reaches soft peaks — light, fluffy and will fall on granita like a freshly fluffed duvet on your newly made bed.