July 6, 2009

Italian Espresso Granita - It's Summertime!

If you aren't getting the Handpresso newsletter you should, they are sending out some information about the Handpresso WILD, including the new Handpresso WILD Domepod; the handpump espresso machine that let's you use your own ground espresso.
This recipe is adapted from the Handpresso recipe for a great sounding Italian Granita, espresso style.
A true Italian espresso granita 4 servings Ingredients :

6 T granulated sugar
4 C freshly brewed strong espresso
1T cocoa powder
1/3 C cold water
1/3 C whipped cream

Directions : 1. In a pan, mix granulated sugar with cocoa powder and add cold water progressively. 2. Mix with a wooden spoon to get a smooth mixture. 3. Bring to a boil still whisking until the sugar is dissolved completely. Bring the temperature down and warm up during 2 minutes. 4. Remove from the heat and add the freshly brewed espresso gradually. Then pour the mixture in a dish and let it cool down a few minutes. 5. Cover with a film and place in the freezer 1 hour 30 min while scraping the mixture from time to time with a fork to create the granita texture. 6. Place the mixture back in the freezer for 2 hours. 7. Pour the espresso granita in 4 small dessert bowls, spread a layer of whipped cream. Serve immediately.
From the folks at HandPresso