Best 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-Bean Granita image

Provided by Douglas Rodriguez

Yield Makes 8

Number Of Ingredients 4

4 cups water
1 cup sugar
2 1/2 cups whole coffee beans (about 6 ounces)
1/4 cup coffee liqueur (such as Tia Maria or Kahlúa)

Steps:

Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil 3 minutes. Stir in coffee beans; boil 2 minutes. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours. Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans in strainer. Add coffee liqueur to liquid in dish; stir to blend. Freeze until firm, stirring every 45 minutes, about 5 hours. (Can be prepared 3 days ahead. Cover and keep frozen.)
Before serving, scrape surface of granita with fork until crystals form. Using ice cream scoop, scoop out granita and serve.

CHOCOLATE NATILLAS WITH COFFEE BEAN GRANITA image

Categories Dessert

Number Of Ingredients 13

Natillas:
6 oz semisweet chocolate, chopped (the higher the quality the better the taste)
3 1/4 c whole milk, divided
1 vanilla bean split lengthwise
4 egg yolks
3 T cornstarch
1 14 oz can sweetened condensed milk
1 T vanilla extract
Granita:
4 c water
1 c sugar
2 1/2 c coffee beans (about 6 oz)
1/4 c coffee liquer (Kahlua or Tia Maria) - can be skipped

Steps:

Natilla: Melt chocilate in double boiler. In saucepan pour 3 c milk, scrape seeds from vanilla bean and add bean pod as well. Bring to simmer over med-high heat. Remove from heat, cover and let sit for 15 min. Whisk egg yolks, sift starch in, whisk until smooth. Slowly whisk in milk mixture. Return to saucepan, whisk constantly until it boils, thickens and is smooth (about 4 min). Discard vanilla bean. Whisk in sw/con milk, vanilla then melted chocolate. Pour through strainer into bowl. Divide between 8 goblets (1/2 c each). Cover and refrigerate overnight. Granita: In saucepan bring water and sugar to a boil, stir until sugar dissolves, boil 3 min. Stir in coffee beans, boil 2 min. Remove from heat, cover and let steep until cool (about 3 hrs). Strain into 9 x 13 dish, add coffee liquer. Freeze until firm, stirring every 45 min for about 5 hrs. Can be prepared up to 3 days ahead. Before serving scrape surface with fork until crystals form. Place on top of pudding. Serve.