Best Chocolate Natillas With Coffee Bean Granita Recipes

Chocolate Natillas with Coffee-Bean Granita image

Provided by Douglas Rodriguez

Yield Makes 8

Number Of Ingredients 8

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 1/4 cups whole milk, divided
1 vanilla bean, split lengthwise
4 large egg yolks
3 tablespoons cornstarch
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Coffee-Bean Granita

Steps:

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
Top each serving with scoop of granita and serve.

Coffee Granita image

Yield Makes 8 servings

Number Of Ingredients 5

4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground French roast coffee)
1 cup sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 tablespoon sambuca or other anise-flavored liqueur

Steps:

Stir first 4 ingredients in bowl until sugar dissolves. Pour into 13x9x2-inch metal pan. Chill 2 hours; mix in sambuca.
Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
Serve withWhite Chocolate Sambuca Cream.
Presentation
Orange peel strips or chocolate-covered coffee beans
Working quickly, scoop granita into glasses, filling halfway. Fill to top with cream. Garnish with peel or coffee beans.