Best Moroccan Coffee Granita With Orange Water Cream Parfait Recipes

MOROCCAN COFFEE

Steps:

• Mix orange blossom water with spices and allow them to mingle for 30 minutes.
• Add to hot freshly brewed coffee and stir thoroughly.
• Add optional milk to taste.

COFFEE GRANITA

Steps:

• Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
• Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

SPICED MOROCCAN COFFEE

Steps:

• Start by preparing your coffee as you normally would for brewing a regular cup of French press coffee. Grind dark roast coffee on a coarse setting.
• If you have a spice grinder, use it to grind the spices. Otherwise, measure pre-ground spices and add them to the French press with the coffee.
• In a small saucepan, pour enough milk for the desired number of cups. The amount is entirely up to you.
• Heat the milk on low until it's hot but not boiling.
• Pour between 180 g and 200 g of boiling water over the coffee-spice mixture. Start a timer.
• Wait 1 minute before pouring the remaining water up to a total of 900 g (32 oz).
• After 4 minutes, press the plunger on the French press with even pressure. Try to move the plunger slowly and smoothly. Be sure not to press the coffee and spices into the bottom of the French press, as doing so will produce bitter, harsh coffee.
• Decant the coffee into mugs and add hot milk to taste. You can also add sugar to taste, although we recommend trying it without sugar first. There are so many flavors present in the cup that even people who regularly take their coffee with sugar often drink Moroccan coffee without it.

GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)

Steps:

• Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
• Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
• Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
• Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

BERRIES ROMANOFF PARFAIT

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.