Ingredients
300 ml strong espresso coffee
75 g caster sugar
200 ml double cream
cocoa powder (to dust)
Method
Sources
📖
Recipe1M+
dataset
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Calibrated tamper — consistent 30lb pressure for even extraction
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Compact espresso with auto milk — cafe quality, small footprint
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Calibrated tamper — consistent 30lb pressure for even extraction
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Compact espresso with auto milk — cafe quality, small footprint
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mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. pour into a shallow freezer container and freeze overnight. the next morning, mash wit a fork to break up the ice crystals. the granita should have a rough texture. return to the freezer until ready to serve. lightly whip the cream. stir in icing sugar. cover and chill until needed. to serve, break up the granita and spoon into 6 glasses. top with spoonfuls of the cream and dust with cocoa powder. serve immediately as the granita will melt very quickly.